BUTTERNUT SQUASH WITH WHOLEWHEAT, WILD RICE and ONION STUFFING
4 md Butternut squash
2 c Water
3/4 c Wild rice, rinsed
3 tb Margarine
1 c Red onion, chopped
1 ea Garlic clove, minced
2 1/2 c Trn wholewheat bread
1 tb Sesame seeds
1/2 ts Sage & thyme
1 t Seasoned salt
1 c Fresh orange juice
Preheat oven to 375F.
Halve squash and scoop out seeds and fibers. Place them upside down in shallow baking dishes; cover tightly. Bake for 40 to 50 minutes.
Meanwhile, bring water to a boil, stir in wild rice; simmer 40 minutes, or till the water is absorbed.
Heat 2 tb margarine in a skillet. Add onion and garlic and saute till onion goes limp. In a mixing bowl, combine the rice with the remaining ingredients with the sauteed onions.
When squashes are cool enough to handle, scoop out the pulp & chop. Stir into the rice mixture.
Stuff the squashes, place in foil lined baking dishes and cover.
Bake at 350F for 20 minutes.
