Butternut squash with wholewheat, wild rice & onion stuff
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | mediums | Butternut squashes |
| 2 | cups | Water |
| ¾ | cup | Wild rice, rinsed |
| 3 | tablespoons | Margarine |
| 1 | cup | Red onion, chopped |
| 1 | Garlic clove, minced | |
| 2½ | cup | Trn wholewheat bread |
| 1 | tablespoon | Sesame seeds |
| ½ | teaspoon | Sage & thyme |
| 1 | teaspoon | Seasoned salt |
| 1 | cup | Fresh orange juice |
Directions
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.
Nava Atlas, "Vegetarian Celebrations" Submitted By JR BYERS On 12-11-94