Autumn Zucchini Boats

Halve zucchini lengthwise; use a small spoon to remove the pulp from the inside of the zucchini halves leaving 1/4-inch shells; save pulp for later use. Lightly salt and pepper shells; set aside. Peel and dice sweet potato into 1/4-inch cubes.

In a large skillet, heat oil over medium heat; add sweet potato, garlic, red pepper, and onion. Cook for 3 to 5 minutes or until mixture begins to soften. Add stock, cranberries, wild rice, cumin, cinnamon, salt, pepper, and zucchini pulp. Simmer 5 minutes or until liquid is absorbed. Remove from heat.

Divide mixture evenly between zucchini shells. Bake for 25 to 30 minutes.

Combine bread crumbs, Parmesan cheese, and dried parsley in a small bowl. Top zucchini boats with mixture during the last 10 minutes of baking.