*  Exported from  MasterCook  *
 
                       BUTTERNUT SQUASH WITH STUFFING
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Vegetarian                       Main dish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4       md           Butternut squash
    2       c             -- water
      3/4   c            Wild rice, raw -- rinsed
    3       tb           Soy margarine, divided
    1       c            Onion, red -- chopped
    1                    Garlic clove -- minced
    2 1/2   c            Bread crumbs, whole wheat
                         -firmly packed
    1       tb           Sesame seeds
      1/2   ts           Each:
                         Sage
                         Thyme
    1       t            Salt, seasoned
    1       c            Orange juice, fresh
 
   Preheat the oven to 350 degrees.
   
   Halve the squashes and scoop out seeds and fibers.
   Place them cut side up in shallow baking dishes and
   cover tightly with covers or foil. Bake for 40 to 50
   minutes, or until easily pierced with a knife, but
   still firm.
   
   In the meantime, bring the water to a boil in a
   saucepan. Stirin the rice, reduce to a simmer, then
   cover and cook until the water is absorbed, about 40
   minutes.
   
   Heat 2 T of the soy margarine in a skillet. Add the
   onion and garlic and saute until the onion is limp and
   golden.
   
   In a mixing bowl, combine the cooked wild rice with
   the sauteed onion and the remaining ingredients. When
   the squashes are cool enough to handle, scoop out the
   pulp, leaving firm shells aobut 12/2 inch thick. Chop
   the pulp and stir it into the rice mixture. Stuff the
   squashes, place in foil-lined baking dishes, and cover.
   
   Before serving, place the squashes in a preheated
   350-degree oven. Bake for 20 minutes, or until well
   heated through.
   
   From the files of DEEANNE
  
 
 
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