Time: one hour.  Servings: 4

Ingredients:

1 Winter Squash–butternut, acorn, or hubbard
1/2 cup brown rice
1/2 cup wild rice
16 oz corn kernels (canned, frozen, or fresh–your call)
16 oz roasted tomatoes
1 tbsp garam masala, or to taste
Garlic (in whatever form), to taste

OPTIONAL pinch cayenne pepper

Method:

Preheat oven to 400 Fahrenheit

Slice squash in half (if using Butternut, slice it the long way), excavate seeds, and place squash halves face-up on a cookie sheet.  Consider saving the seeds and roasting them.  Smear butter or brush a neutral vegetable oil on the open faces of the squash (to preven them from drying out in the oven), and bake the squash for about an hour.  Do not wait for the oven to finish preheating before putting the squash in; this is a waste of energy.

After you get the squash in the oven, IMMEDIATELY put the rices in a pot with 2 cups water.  Bring to a boil, then reduce heat to lowest setting and simmer for 50 minutes.

After 50 minutes, add corn, tomatoes, garam masala, and garlic to the rice pot.   Mix well and continue to simmer ten minutes.

Now your hour is up, and your squash is done.  Remove the squash from the oven and scrape the meat from the shell.  Mash well, stir into rice mixture.  Serve in shells for extra decorative effect.

VARIANT: Stuff green peppers instead of squashes.