Image credit to: Boston Organics
1. Prepare rice according to package instructions. While rice is cooking, preheat the oven to 350°F. Cut squash in half and scrape out seeds. Place in a lightly oiled tray, cut side down, and roast until you can easily pierce the skin with a knife (about 30-40 minutes).
2. When squash is done, remove from oven and scoop out about half of the pulp, leaving enough to keep the shell sturdy. Re-serve pulp in a bowl.
3. In a large saute pan, heat the butter. Add the leek (thinly sliced) to the hot pan and cook until it becomes translucent (5-10 minutes). Add apples (chopped finely) and saute gently over medium heat. Add sage, squash pulp, salt and pepper. If mixture becomes dry, you can add a little water or apple cider. After about 10-15 minutes, turn off heat and mix together with rice.
4. Spoon mixture into squash shells and dot with chevre. Return to oven and bake another 15 minutes until filling is hot and goat cheese has started to brown on top. Garnish with parsley and serve hot.