Wild Rice-Stuffed Winter Squash

Yield: 4 Servings
Categories: Vegetarian, Vegan, Holiday, Main Dishes
1lgButternut squash
1tbSunflower oil
4ozMushrooms; preferably a wild variety such as crimini, shiitake, morel or oyster mushrooms; sliced
2Garlic cloves; pressedor minced
3/4tsDill seed; coarsely ground
5Green onions; finely sliced
3cWild rice; cooked
1/2cHazelnuts or walnuts; lightly toasted; chopped
2tbParsley; minced
Pepper to taste
Salt to taste
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