Acorn Squash With Wehani Rice And Pecan Stuffing

Directions

1. Halve squash lengthwise. Seed, then steam for 20 min (squash won't be fully cooked). Set aside. (May be prepared one day ahead. Chill.)
2. Bring water and tamari to a boil in a 2-qt saucepan over medium-high heat. Add in rice and return to a boil. Reduce heat and simmer, covered, till liquid is absorbed and rice is tender. (Rice may be cooked up to 2 days ahead; chill till used.)
3. For Stuffing: In a large skillet, saute/fry carrots, celery, onion, thyme and ginger in margarine or possibly butter till onions are golden brown. Thoroughly toss in pecans, orange zest and rice. Season with salt and pepper to taste. Remove from heat and set aside. (Stuffing may be prepared 1 day ahead and refrigerated.)
4. Put glaze ingredients into a small jar and shake vigorously to combine. Keep refrigerated till ready to use. (Glaze may be prepared a day ahead.)
5. One hour before serving, preheat oven to 375 F. Mound stuffing mix into each squash half to about 2 inches over top of squash.
6. Place stuffed squash halves in a baking pan filled with 1/2 c. of water. Drizzle some glaze over stuffing and brush onto squash. Cover with foil and bake 20 min.
7. Drizzle remaining glaze over squash, and continue baking, uncovered, for another 20 min till glazed and lightly browned. Serve immediately.