16oz package long grain wild rice mix
2 1/3 cup chicken broth
3/4 cup dried cranberries
1tsp rubbed sage
1tsp dried thyme
1 Tbsp Olive Oil
1/2 cup coarsely chopped pecans
2 celery ribs, chopped
1 med onion, chopped
4 med sweet dumpling squash
3/4 cup water

In a large saucepan, combine the rice with the
contents of seasoning mix, broth, sage and
thyme. Bring to a boil.

Reduce heat, cover and simmer for 23 – 25
min or until rice is tender and liquid is almost
absorbed. Meanwhile in a large skillet, saute
celery and onion in oil until tender. Stir in
cranberries and pecans. Remove from heat.
Stir in rice mixture.

Remove the top of the sweet dumpling squash,
remove and discard seeds and membranes. Fill
squash with rice mixture. Place in a deep
baking dish and pour water into pan. Cover
pan tightly with foil and bake at 350 degrees
for 50 – 60 min or until squash is tender.