Stuffed squash with rice filling

Description

The recipe won't take much time. Preheat the oven to 230 degrees. Remove the seeds from the squash. Place the squash on a baking sheet and cover with aluminum foil. Bake until tender, about 40 minutes. Meanwhile, heat oil in a large saucepan over medium heat. Add shallot, garlic, and sage; season with salt and pepper. Cook, stirring, until softened, 3 to 5 minutes. Add rice and 1 3/4 cups of water, bring to a boil, cover, and reduce heat to low. Cook for about 25 minutes. Remove rice from heat and stir in cherries and nuts; season with salt and pepper. Fill each squash half with the rice mixture, seasoning the squash itself with salt and pepper first. Serve hot.

Instructions