Butternut Squash With Wholewheat, Wild Rice And Onion Stu
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetarian | Holiday, Main dish, Vegetarian | 8 | Servings |
INGREDIENTS
| 4 | Butternut squashes | |
| 2 | c | Water |
| 3/4 | c | Wild rice, rinsed |
| 3 | T | Margarine |
| 1 | c | Red onion, chopped |
| 1 | Garlic clove, minced | |
| 2 1/2 | c | Trn wholewheat bread |
| 1 | T | Sesame seeds |
| 1/2 | t | Sage & thyme |
| 1 | t | Seasoned salt |
| 1 | c | Fresh orange juice |
INSTRUCTIONS
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. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip
A Message from our Provider:
“We simply prepare ourselves. God fills us.”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 137
Calories From Fat: 58
Total Fat: 6.6g
Cholesterol: 0mg
Sodium: 366.4mg
Potassium: 143.4mg
Carbohydrates: 17.2g
Fiber: 1.2g
Sugar: 3g
Protein: 3g