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Baked Stuffed Squash

kept bylaerkin

3 large acorn squash, halved and seeded
2 tablespoons olive oil
1 small onion, minced
2 cloves garlic, minced
½ cup apple brandy
¼ cup apple cider
3 cups cooked long-grain wild rice
2 egg replacer eggs
1 cup toasted pecans
1 cup grated Gouda cheese (replace with dash of liquid smoke, smoked paprika, and/or sprinkle of vegan bacon with some Daiya cheese shreds)
1 tablespoon fresh sage



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