Instructions: Preheat an oven to 350 degrees.

Halve the squash and scrape out the seeds. Season with salt and pepper. Arrange squash, cut side down, in a baking dish with about 1-inch of water. Cover with foil and bake until tender, about 45 minutes.

Meanwhile, heat oil in a large skillet over moderate heat. Add the onion and saute until soft, about 10 minutes. Stir in the sherry and pepper and simmer 3 minutes. Stir in the cooked wild rice and heat through. Add the parsley and mix well. Keep warm.

In a blender, puree the sour cream, toasted walnuts, cream cheese, milk, lemon juice, cinnamon and salt. Reserve. Spoon the wild rice mixture into the squash cavities, pour walnut sauce over squash and serve immediately.

This recipe yields 4 to 6 servings.

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