Halve 1-2 butternut or acorn squash.
Toss out seeds and place the halves cut-side down in baking dish. Put 1/4 in water in dish and cover with foil. Bake 45-50 mins at 375.
Scoop out flesh and mix with:
1 cup cooked brown rice or wheat berries
1 bunch of scallions, chopped
1/2 cup dried cranberries or golden raisins
1/4 cup chopped pecans(or walnuts or almonds)
Season mixture with salt and pepper and fresh parsley. Fill the squash shell or a shallow glass pan with mixture and place back in oven for 20 mins.
*This is delicious and a great vegetarian alternative for Thanksgiving.