Place wild rice, brown rice, and 2 cups water in an oiled, two-quart casserole dish. Cover tightly with foil and place in oven. Bake at 400°F for 1 hour and 10 minutes.
Cut squash in half lengthwise and remove seeds. Place directly on middle rack of oven, cut side up. Bake at 400°F for 55 minutes or until squash is very tender. (Squash and rice can be baked simultaneously.)
Meanwhile, sauté celery, onions, fennel, and kale in oil over medium heat until onions begin to appear translucent.
Add garlic and seasonings and sauté for one additional minute.
Crumble tofu. Stir crumbled tofu, nuts, cooked rice, and maple syrup into sautéed vegetables. (Or tofu can be left out and sprinkled over squash after it's been stuffed.)
Remove from heat. Spoon rice mixture into baked squash halves. (Extra rice can be served on the side or saved for another meal.)
Drizzle with maple syrup.
Serve immediately or return to oven at 200°F to keep warm for up to 25 minutes.