Instructions: 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 saute 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.

Serves 4

Helpful hint: Hazelnuts have a better flavor 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.

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