Butternut Squash With Wholewheat, Wild Rice & Onion Stuff

* Exported from MasterCook *

BUTTERNUT SQUASH WITH WHOLEWHEAT, WILD RICE & ONION STUFF

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Main dish Vegetarian
Holiday

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 md Butternut squashes
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 squashes & scoop out seeds & fibres. 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 & garlic & saute till
onion goes limp.
In a mixing bowl, combine the rice with the remaining ingredients &
the saute. When squashes are cool enough to handle, scoop out the
pulp & chop it. Stir into the rice mixture. Stuff the squashes,
place in foil lined baking dishes & cover. Bake at 350F for 20
minutes.



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