Festive Butternut Squash

1/2 c brown rice
1 c water
1 small/med butternut squash
1 med onion, chopped
1 garlic clove, minced
1/2 small bell pepper
1 tbsp olive oil
1/4 tsp dried basil
1/4 tsp dried oregano
1 tbsp tamari
3 tsp tahini
1/4 tsp salt
1/4 tsp ground black pepper
1/2 c walnuts, chopped
1/4 c pecans, chopped
1 slice bread, cubed

Preheat oven to 350 degrees (175C). In a medium pot, cook the rice and water accordingly. While rice is cooking, wash the outside of the squash thoroughly. Cut the squash in half lengthwise, scoop out the seeds and place the squash cut side down on a lightly oiled baking sheet. Bake in the oven for 20-3 minutes or until squash is tender. Remove squash remove (do not turn off oven) and place on cooling racks. Let sit until squash is cool enough to handle, then scoop out the flesh (reserving the shells for later) and place into a large bowl. Set aside. In a large saucepan on medium-high heat, saute the onions garli and peppers in oil until onions are translucent. Combine the squash with the cooked vegetables, cooked rice, bail, oregano, cumin, tamarai, tahini, salt, pepper, walnts, pecans, and bread and stir together well. Stuff mixture into hollowed out squash shells. Return shells to baking sheet and bake for 15-20 minutes.

Serving Size: makes 2 large or 4 small servings