Mushroom stuffed squash

*1 bag (dried or fresh) TUBF chestnut or medley mushrooms
* 1 'stuffable' squash
* 1 cup wild rice (or another chewy long grain rice)
* 1 large onion
* 2 cloves garlic
1 tbsp olive oil for cooking
* For the greens: swiss chard or kale or spinach are nice options.
1 tbsp tamari or salt to taste
Wild rice takes a while to cook, so start there. Follow package instructions, but for 1 cup you will need about 30-40 minutes to cook the rice. Preheat oven to 325°C. Slice your squash in half and remove the seeds. Place in a glass pan with a small amount of water, cover with a bit of olive oil and salt and cook for about 25 minutes.
Then begin slicing your onion, mushrooms and garlic and saute in olive oil until they have browned, about 5-10 minutes. Add chopped greens, salt and pepper or tamari for the last 2 minutes of cooking. Remove from heat and set aside.
While still aldente remove squash from the oven. Strain rice and combine with mushrooms. Stuff the squash and continue to bake for another 10 minutes or so.