Let Him therefore send and do what He will. By His grace, if we are His, we will face it, bow to it, accept it, and give thanks for it. God’s Providence is always executed in the ‘wisest manner’ possible. We are often unable to see and understand the reasons and causes for specific events in our lives, in the lives of others, or in the history of the world. But our lack of understanding does not prevent us from believing God.
1. Preheat the oven to 350 degrees (F).
2. Cut each squash in half and remove the seeds and pulp. In a large
baking dish, place the squash, cut side down, with about 1 inch of water.
Bake until tender, about 45 minutes.
3. Pour about 2 inches of water into a large stockpot. Place a
collapsible steamer in the pot, cover, and bring to a boil. Place the
Brussels sprouts in the steamer, cover, and steam for 5 to 7 minutes, or
until tender. Set aside.
4. Meanwhile, in a large skillet, heat the oil over low heat. Add the
onion and saute for 10 minutes, stirring frequently. Stir in the fennel,
marjoram, sage, orange juice, lemon juice, and pepper, and simmer for 3
minutes. Stir in the cooked wild rice and the Brussels sprouts and heat
through.
5. Spoon the wild rice and Brussels sprout mixture into the squash
cavities. Serve immediately.
I often microwave the acorn squash by placing in a shallow glass pan with
about 1/2-inch of water, covering with saran wrap and nuking for about 10
minutes or until tender.
Posted to MM-Recipes Digest by BobbieB1 <BobbieB1@aol.com> on Apr 27, 1998
A Message from our Provider:
“If we can think and feel and love, our Maker can do all that and more”
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