Preheat the oven to 375 degrees F.

Wrap the whole squashes in foil and place on a rack in the center of the oven. Bake for 40 to 45 minutes, or until you can pierce through the narrow neck with a knife and feel a little resistance. You can do this step ahead of time. Let the squashes cool somewhat, then cut in half lengthwise and scoop out the seeds and surrounding fibers.

Meanwhile, bring 2 cups of water to a boil in a saucepan. Stir in the wild rice, reduce to a simmer, then cover and cook until the water is absorbed, about 40 minutes. Remove from the heat and let sit, covered, for a few minutes to finish steaming.

Heat the oil in a skillet over medium heat. Add the onion and garlic and sauté until golden, about 5 to 7 minutes.

In a mixing bowl, combine the cooked wild rice with the sautéed onion and garlic, then stir in the whole wheat bread, sesame seeds, sage, thyme, seasoning blend, vegetable broth, orange juice, and salt and pepper. Taste and adjust the seasoning as needed.

Scoop out the squash pulp, leaving firm shells about ½ inch thick. Chop or dice the pulp and stir it into the wild rice mixture. Stuff the squash shells with the mixture, place in foil-lined baking dishes, and cover.

Before serving, place the stuffed squashes, still covered, in a preheated 350 degree F oven.

Bake for 15 to 20 minutes, or just until heated through, then serve.