In 2-quart saucepan, heat rice and water to boiling, stirring occasionally.
Reduce heat to low; cover and cook 40 to 50 minutes or until tender.
Drain off excess water.
Heat oven to 350°F.
Spray 2-quart round or oval casserole with cooking spray.
In large bowl, mix remaining casserole ingredients.
Stir in rice; spoon into casserole.
In small microwavable bowl, microwave butter uncovered on High about 20 seconds or until melted.
Stir in crushed crackers; sprinkle over rice mixture.
Bake uncovered about 1 hour 10 minutes or until squash is just tender when pierced with fork.
(If topping browns too quickly, loosely cover casserole with foil.
) Remove from oven.
Sprinkle with ¼ cup cheese and the green onion.
Let stand 10 minutes before serving.
Notes & Wine Advice
Make it ahead
You can make all or part of this casserole ahead. If you like, cook the wild rice the day ahead, and then mix up the casserole in minutes. Or make the casserole the day ahead and add the topping just before baking.
Time-saver
Cooking 1 cup wild rice makes about 4 cups cooked rice. If you like, use canned wild rice to shave time from making this casserole.