MMMMM----- Recipe via Meal-Master (tm) v8.02
  Categories: Vegetables, Vegan, Lo/no-fat
       Yield: 6 servings
       3    Acorn squash
       2 c  Wehani rice or rice blend
       4 c  Water
       1 tb Tamari
       1 tb Soy margarine or butter
       1 c  Carrot, diced
       1 c  Celery, diced
       1 c  Onion, diced
     1/4 ts Dried thyme
     1/2 ts Fresh ginger, minced
       2 tb Pecan pieces
       1 tb Orange zest, minced
            Sea salt
            Freshly ground black pepper
       1 c  Orange juice
       1 tb Honey or barley malt
     1/4 ts Cinnamon
   Halve squash lengthwise.  Seed, then steam for 20 minutes (squash
   will not be fully cooked).  Set aside.  (May be prepared one day
   ahead. Refrigerate.)
   Bring water and tamari to a boil in a 2-quart saucepan over
   medium-high heat.  Add rice and return to a boil.  Reduce heat and
   simmer, covered, until liquid is absorbed and rice is tender.  (Rice
   may be cooked up to 2 days ahead; refrigerate until used.)
   For Stuffing: In a large skillet, saute carrots, celery, onion, thyme
   and ginger in margarine or butter until onions are golden. Thoroughly
   toss in pecans, orange zest and rice.  Season with salt and pepper to
   taste. Remove from heat and set aside.  (Stuffing may be prepared 1
   day ahead and refrigerated.)
   Put glaze ingredients into a small jar and shake vigorously to
   combine. Keep refrigerated until ready to use.  (Glaze may be
   prepared a day ahead.)
   One hour before serving, preheat oven to 375 F.  Mound stuffing
   mixture into each squash half to about 2 inches over top of squash.
   Place stuffed squash halves in a baking pan filled with 1/2 cup of
   water. Drizzle some glaze over stuffing and brush onto squash. Cover
   with foil and bake 20 minutes.
   Drizzle remaining glaze over squash, and continue baking, uncovered,
   for another 20 minutes until glazed and lightly browned.  Serve
   Calories per serving: 326 Grams of fat: 5 % fat calories: 14
   Cholesterol: 0 mg. Grams of fiber: 5.8
   Adapted from a recipe in Delicious! magazine (November 1994) Typed
   for you by Karen Mintzias