Butternut Squash with Wholewheat, Wild Rice and Onion Stuff

Yields:	8 servings
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	Preparation	40 minutes
	Cooking	20 minutes
	Ready In	60 minutes

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Ingredients

4	medium	butternut squash
2	cups	water
3/4	cup	wild rice	rinsed
3	tablespoons	margarine
1	cup	red onion	chopped
1	clove	garlic	minced
2 1/2	cups	whole wheat bread	torn
1	tablespoon	sesame seeds
1/2	teaspoon	sage
1/2	teaspoon	thyme leaves
1	teaspoon	seasoned salt
1	cup	orange juice	fresh

Directions

Preheat oven to 375F.

Halve squashes and scoop out seeds and fibres.

Place them upside down in shallow baking dishes and cover tightly.

Bake for 40 to 50 minutes.

Meanwhile, bring water to a boil, stir in wild rice and simmer 40 minutes, or till the water is absorbed.

Heat 2 tb margarine in a skillet.

Add onion and garlic and sauté till onion goes limp.

In a mixing bowl, combine the rice with the remaining ingredients and the sauté.

When squashes are cool enough to handle, scoop out the pulp and chop it.

Stir into the rice mixture. Stuff the squashes, place in foil lined baking dishes and cover.

Bake at 350F for 20 minutes.

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Member Review

Lasagna Deliciousa

Wonderful recipe--makes an outstanding dish. Everyone enjoyed very much. Only suggestion: Use 32oz. of Ricotta and you can add more beef-1lb total and 1lb of sausage. But it came out delicious according to recipe. I definitely suggest this! Your guests will not be disappointed.