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1. In a large heavy saucepan, bring 7 cups of water and rice to a boil.
2. Cover, reduce the heat and allow the rice to simmer until it is tender, which takes about 1 hour.
3. Drain the rice and transfer to a large bowl.
4. Turn the oven to 375 degrees and preheat.
5. Spray a baking sheet with nonstick cooking spray.
6. Arrange the squash, cut side down on the prepared baking sheet.
7. Bake for 40 minutes or until tender.
8. Remove from the oven and allow to cool.
9. Scoop out the pulp, leaving a 1/4-inch thick shell, saving the shells.
10. Transfer the squash to a medium bowl.
11. Turn the oven temperature down to 350 degrees.
12. In a large nonstick skillet, melt the butter over medium heat.
13. Add the onions and sauté for 15 minutes, or until tender.
14. Add the sage and sauté for 2 minutes, constantly stirring.
15. Add the squash, rice and lemon juice and stir until well blended.
16. Add 1/2 cup cranberries, 1/2 cup hazelnuts and parsley and season to taste with salt and pepper.
17. Transfer the mixture into the saved squash shells.
18. Place the filled shells into a roasting pan.
19. Bake for 25 minutes or until the filling is hot.
20. Sprinkle with the remaining cranberries and hazelnuts.
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