Recipe - Butternut Squash With Wholewheat Wild Rice And Onion Stuff

4 md Butternut squashes
2 cup Water
Three fourths cup Wild rice, rinsed
3 tablespoon Margarine
1 cup Red onion, chopped
1 Garlic clove, minced
2 One half cup Trn wholewheat bread
1 tablespoon Sesame seeds
One half teaspoon Sage & thyme
1 teaspoon Seasoned salt
1 cup 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 tablespoon 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.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip