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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 8 |
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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.
Ingredients:
4 medium Butternut squashes
2 Cup(s) Water
3/4 Cup(s) Wild rice, rinsed
3 Tablespoon(s) Margarine
1 Cup(s) Red onion, chopped
1 Garlic clove, minced
2 1/2 Cup(s) Trn wholewheat bread
1 Tablespoon(s) Sesame seeds
1/2 Teaspoon(s) Sage & thyme
1 Teaspoon(s) Seasoned salt
1 Cup(s) Fresh orange juice |
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