Wild Rice-Stuffed Squash for 12

Directions

1. Bring chicken broth and thyme to boiling in a large saucepan. Add uncooked wild rice; reduce heat. Cook, covered, for 30 minutes. Add leeks and uncooked long grain rice. Cover and simmer 15 minutes more or until rice is tender. Let stand, covered, 5 minutes. Drain excess liquid, if necessary.
2. Meanwhile, wash squash. Cut off top third, including the stem end, from each. Scrape out seeds with a spoon. Place squash, cut sides down, in a shallow baking pan. Bake in a 350 degree F. oven for 30 minutes. Turn cut sides up. Cover pan with foil, and bake about 20 minutes more or until tender. Remove from oven; set aside.
3. Stir rice mixture, dried cranberries or currants, and dried apricots together in a large bowl. Stir in melted margarine or butter, salt, and pepper.
4. Mound stuffing into squash. Place in a shallow baking pan. Bake in a 425 degree F. oven about 10 minutes or until heated through. Garnish with sage leaves, if desired. Makes 12 side-dish servings.
5. Photographed with the squash are Peach-Fig Relish and Festive Wreath Salad.

Make-Ahead Tip:

1. Prepare up to the point where squash is stuffed; cover and refrigerate, covered, up to 1 day. To serve, bring to room temperature (1 to 1 1/2 hours) and bake, covered, in 425 degree F oven about 20 minutes or until heated through.