Recipe - Butternut Squash With Stuffing

4 md Butternut squash
2 cup ;water
Three fourths cup Wild rice, raw; rinsed
3 tablespoon Soy margarine, divided
1 cup Onion, red; chopped
1 Garlic clove; minced
2 One half cup Bread crumbs, whole wheat;
firmly packed
1 tablespoon Sesame seeds
One half teaspoon Each:
Sage
Thyme
1 teaspoon Salt, seasoned
1 cup 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
foillined baking dishes, and cover.

Before serving, place the squashes in a preheated 350degree oven. Bake for
20 minutes, or until well heated through.

From the files of DEEANNE

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini