Preheat oven to 350°F. Cut squash in half lengthwise, remove seeds and pulp. Place squash face down on baking tray and bake for 45 minutes or until you can easily pierce the flesh with a knife. When cool enough to handle, pull strands of squash apart with fork. Refrigerate until ready to use.

Bring the stock to a boil in a pot over high heat. Add the rice, reduce to medium hight heat, and simmer for 40 minutes or until the rice is tender and all the stock is absorbed.