1.   Divide among the four squash halves.

2.   Fill squash halves with risotto and top with slices of duck breast.

3.   Pick out enough baking sheets to fit all the squash halves in one layer, and grease them with some vegetable oil.

4.   Spoon half the mixture into the two squash halves, reserving half for the other two halves.

5.   Tightly wrap squash halves in plastic wrap.

6.   To help retain moisture during cooking, bake the squash halves cut side down.

7.   Wrap squash halves tightly in aluminum foil.