Preheat the oven to 375°F.

Wrap the squash halves whole in foil. Place in a casserole dish and bake until you can pierce through with a small knife or skewer, 30 to 45 minutes (this varies with the size and variety of squash). Check every 5 minutes after the 30-minute mark — the squash should be tender enough to pierce but still hold its shape.

While the squash bakes, heat the olive oil in a large skillet over medium heat on the stovetop. Add the onion and sauté until translucent, about 5 minutes. Add the celery and continue sautéing until the onion turns golden brown, about 5 more minutes.

Add the torn bread, cooked rice, and half of the pecans to the skillet and stir together.

Stir in the orange juice, seasoning blend, and thyme leaves. Season with salt and pepper to taste.

Once the squash is cool enough to handle, slice each one in half lengthwise. Scoop out and discard the seeds and stringy pulp, then scoop out a bit more of the flesh, leaving a sturdy ¼- to ½-inch shell all around. Chop the scooped-out flesh (there won't be much) and stir it into the rice mixture.

Divide the rice mixture evenly among the squash halves. Sprinkle with the remaining pecans and a few more thyme leaves, then top each half with a sprig of fresh thyme.

Just before serving, return the stuffed squash to the 375°F oven for about 15 minutes, or until heated through.