Cut squash in half lengthwise and place cut
side down in a lightly greased baking dish. Bake at 350 degrees until just tender. Scoop
out seeds and set aside.
Heat oil in a skillet over medium heat. Add mushrooms, garlic and dill seed and sauté 1
to 2 minutes, until mushrooms appear moist. Stir in green onions, wild rice, 1/3 cup nuts
and parsley. Season with pepper and salt to taste. Cool somewhat.
Spoon stuffing mixture into squash halves and press with back of spoon to fill cavity
completely. Arrange in a lightly greased baking dish. Sprinkle reserved nuts on top. Cover
and bake at 350 degrees about 30 minutes, until squash is steaming when you lift lid.
Remove cover and bake about 10 minutes longer, until top of filling is crisp.
Helpful hint: Hazelnuts have a better
flavour if skins are removed. Bake shelled nuts in a preheated 325-degree oven for about
10 minutes, then wrap them in a kitchen towel and rub off as much of the skins as
possible.
"Another excellent recipe. If you
like squash, here is another reason to keep liking it. If you don't, well this will get
you started liking it. I found my nut pieces too big, so next time I'll make them smaller.
I believe this will work with a variety of squashes."