3 med. butternut squash, halved and cleaned
3 c. cooked wild rice
1/2 - 3/4 c. sliced mushrooms
1 sm. onion, diced, or 3-4 green onions, sliced
3/4 c. almonds. These can be either plain or toasted.
1 clove garlic, minced
1 c. frozen green peas
6 tbsp. orange marmalade
3-4 tbsp. butter
Salt and freshly ground black pepper
Dried leaf thyme

In a skillet, saute the onion and garlic in the butter. Add the mushrooms and continue the saute. Add the rice, almonds and peas and mix it all well. Season liberally with thyme and black pepper. Salt to taste.

Arrange the squash in baking pans and pile stuffing into the center of each one. Add (at least) a 1 tablespoon dollop of marmalade atop each pile of stuffing. Cover the pans with foil and bake at 375 degrees until the squash is tender (an hour or so).