1/2 cup wild rice
2 cups water
1/2 cup brown or long-grain white rice
1 buttercup squash or 2 acorn squash
1 tablespoon cooking oil
1 small red, yellow, or green sweet pepper, chopped
1/2 cup chopped tomato (1 medium)
1/4 cup sliced green onion
1 clove garlic, minced
1 tablespoon minced fresh parsley
1 tablespoon minced fresh oregano or 1 teaspoon dried oregano, crushed
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup shredded cheddar or Monterey jack cheese (2 ounces)
1. Rinse uncooked wild rice; drain. In a medium saucepan bring water to boiling; stir in drained wild rice and uncooked brown rice (if using). Return to boiling; reduce heat. Cover and simmer for about 40 minutes, or till nearly all of the water is absorbed. (If using white rice, add it after 20 minutes.)
2. Halve squash lengthwise. Scoop out seeds. Place squash, cut-side down, on a shallow baking pan. Bake in a preheated 350 degrees F oven for 30 minutes. Remove from oven and turn cut-side up.
3. In a large skillet, heat oil. Cook sweet pepper, tomato, green onion, and garlic in hot oil for 3 minutes. Stir in parsley, oregano, salt, and pepper. Drain rice if necessary; add to skillet and toss to combine. Spoon mixture into squash cavities, mounding as necessary. Cover; return to oven. Bake for 20-25 minutes more, or till squash is tender and filling is hot.
4. Uncover; sprinkle with shredded cheese. Return to oven till cheese is melted. For buttercup squash divide each half into 2 servings.