Serves 4 prep time: 15 minutes Total time: 1 hour

I took the idea from Everyday Food. It was originally stuffed with a wild rice mixture but I've beached it up a bit.

2 acorn squash, halved lengthwise, seeds removed
2 T. smart balance or comparable
1 shallot, minced
2 garlic cloves, minced
1/2 t. dried, rubbed sage
coarse salt and ground pepper
3/4 cup brown rice
1/2 cup unsweetened dried cherries (optional)
1/2 cup pecans, chopped (optional)

Preheat oven to 450 degrees. ON a rimmed baking sheet, arrange squash cut side down. Cover sheet tightly with aluminum foil. Roast until tender - about 40 minutes.

Meanwhile, in a large saucepan, heat margarine over medium. Add shallot, garlic and sage; season with salt and pepper. Cook, stirring occasionally, until tender, 3-5 minutes. Add rice and 1 3/4 cups water; bring to a boil, cover and reduce heat to low. Cook until tender, without stirring, about 25 minutes.

Remove rice from heat and stir in cherries and pecans; season to taste with salt and pepper. Season the inside of each squash half as well. Stuff rice mixture into each of the four squash halves.