Stuffed Delicata Squash

Fall is here, and so are squash. Carl an I got a delicata squash from the farmer's market the other day. I had heard you could eat the skin (not that you can't in a regular squash, but the delicata skin is supposed to be actually tasty), so we decided to get one and try it. We stuffed it with a wild rice stuffing.

Ingredients
Delicata Squash
For the Stuffing
Wild Rice
Broth or Water
Celery
Carrots
Leeks (or onions, or shallots, or...)
Garlic
Pine Nuts

Assembly Instruction
To assemble, you'll want to cook the wild rice stuffing separately before putting it in the squash. Wild rice takes about an hour to prepare, so plan accordingly.
1. Put olive oil in the bottom of a pot, enough to cover the bottom. Add garlic and leeks, and sautee until the leeks are soft. Add the celery and carrots, and continue stirring until they are soft. Add the rice, stir to coat in olive oil, and then follow the instructions on the wild rice package for how much to use and how much to cook.
2. Once the rice is about half-way done, you can pre-heat the oven to 450 degrees F and start prepping the squash. To do that, cut the squash in half and remove the seeds.
3. About five minutes before the rice is done, stir in the pine nuts. When the rice is done cooking, portion it into the squash. You may have leftovers that don't fit in the squash, that's fine. You can serve it on the side or save it for later.
4. Bake squash for 25-30 minutes. It'll be done when it's easily piercable with a fork or knife.

As I mentioned above, you can eat the peel. Carl didn't like it. I found it pretty bland. It definitely didn't add anything to the dish, for me.