Prepare the squashes: microwave whole squashes for 3 to 4 minutes on High per squash, or until easily pierced with a sharp knife but not mushy. (You can also bake them in the oven — see the linked instructions in the notes below.) This step can be done ahead of time.

Combine the rice and vegetable broth in a large saucepan and bring to a slow boil. Lower the heat, cover, and cook for 20 minutes, or until the broth is absorbed. If you prefer a more tender grain, add ½ cup additional broth or water and cook until absorbed.

Meanwhile, heat the olive oil in a large skillet over medium heat. Add the onion and sauté until translucent. Add the garlic and bell pepper and continue sautéing until everything is soft and golden.

Once the rice is done, add it to the skillet along with the wine (or water), parsley or cilantro, dill, seasoning blend, and salt and pepper. Stir together and cook for 5 minutes over medium-low heat, or until nicely heated through.

When the squashes are cool enough to handle, cut them in half through the stem ends. Remove and discard the seeds and fibers, then hollow them out, leaving a sturdy shell about ¼ inch thick. Chop any removed squash flesh finely and stir it into the rice mixture.

Stuff the cavities generously with the rice mixture, without overstuffing. Sprinkle extra minced dill over the tops for garnish.

If both the squash and rice mixture are still warm, serve right away. If not, arrange the stuffed halves in a roasting pan or on a baking sheet, cover with foil, and warm in a 350°F oven until piping hot before serving. Serve two halves per person as a main dish, or one half per person as a side dish.