*  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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