*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Vegetarian                       Holiday
                 Main dish
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       lg           Butternut squash
    1       tb           Sunflower oil
    4       oz           Mushrooms -- preferably a wild
                         -variety such as crimini,
                         -shiitake, morel or oyster
                         -mushrooms -- sliced
    2                    Garlic cloves -- pressedor
      3/4   ts           Dill seed -- coarsely ground
    5                    Green onions -- finely sliced
    3       c            Wild rice -- cooked
      1/2   c            Hazelnuts or walnuts
                         -lightly toasted -- chopped
    2       tb           Parsley -- minced
                         Pepper to taste
                         Salt to taste
   Cut squash in half lengthwise and place cut sidedown
   in a lightly greased baking dish. Bake at 350 degrees
   until just tender. Scoop out seeds and set aside.
   Heat oil ina skillet over medium heat. Add mushrooms,
   garlic and dill seed and saute 1 to 2 minutes, until
   mushrooms appear moist. Stir in green onions, wild
   rice, 1/3 cup nuts and parsley. Season with pepper and
   salt to taste. Cool somewhat.
   Spoon stuffing mixture into squash halves and press
   with back of spoon to fill cavity completely. Arrange
   in alightly greased baking dish. Sprinkle reserved
   nuts on top. Cover and bake at 350 degrees about 30
   minutes, until suash is steaming when you lift lid.
   Remove cover and bake about 10 minutes longer, until
   top of filling is crisp. Serves 4
   Helpful hint: Hazelnuts have a better flavor if skins
   are removed. Bake shelled nuts in a preheated
   325-degree oven for about 10 minutes, then wrap them
   in a kitchen towel and rub off as much of the skins as
   Per serving: 291 cal; 7 g prot; 14 g fat; 34 g carb;
   497 mg sod; 5 g fiber
   Vegetarian Times, Nov. 93/MM by DEEANNE
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