In glass or metal bowl, cover wild rice with 1 cup (500 mL) boiling water. Let sit covered for 1 hour until kernels pop, and then drain water.
Preheat oven to 400⁰F (200⁰C).
Brush inside of each squash half with 1/2 tsp (2 mL) canola oil.
Place squash, flat side down, on parchment-lined baking sheet. Bake for 30 minutes or until squash is tender.
Five minutes before squash finish cooking, prepare stuffing. In nonstick skillet, sauté onion, garlic and celery in remaining canola oil over medium-high heat for about 3 minutes. Add apple; cook for 2 minutes. Add rice and thyme; mix well.
Remove squash from oven and stuff with wild rice blend.
Serve.
