| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetarian | Main dish, Vegetarian, Holiday | 8 | Servings |
INGREDIENTS
| 4 | md | Butternut squashes |
| 2 | c | Water |
| 3/4 | c | Wild rice, rinsed |
| 3 | tb | Margarine |
| 1 | c | Red onion, chopped |
| 1 | Garlic clove, minced | |
| 2 1/2 | c | Trn wholewheat bread |
| 1 | tb | Sesame seeds |
| 1/2 | ts | Sage & thyme |
| 1 | ts | 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
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