Wild Rice-stuffed Winter Squash

Too many singles think that life starts only with marriage. But singles must cultivate a purposeful life of Christian growth and service. You are not stuck in a holding pattern, just waiting to land at the great airport of life. The habits you develop as a single will carry over into marriage, and you will probably pass them on to your children. Remember, it is death – not a wedding – that removes every vestige of sin and presents us glorious before God. As singles, we must cultivate godly habits and the fruit of the Spirit that enables us to lead holy and effective lives (Richard and Sharon Phillips).

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CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains	Vegan	Holiday, Main dish, Vegan, Vegetarian	4	Servings

INGREDIENTS

1		Butternut squash
1	T	Sunflower oil
4	oz	Mushrooms, preferably a wild
		variety such as crimini
		shiitake morel or oyster
		mushrooms sliced
2		Garlic cloves, pressedor
		minced
3/4	t	Dill seed, coarsely ground
5		Green onions, finely sliced
3	c	Wild rice, cooked
1/2	c	Hazelnuts or walnuts
		lightly toasted chopped
2	T	Parsley, minced
		Pepper to taste
		Salt to taste

INSTRUCTIONS

Cut squash in half lengthwise and place cut sidedown in a lightly
greased baking dish. Bake at 350 degrees until just tender. Scoop out
seeds and set aside.  Heat oil ina skillet over medium heat. Add
mushrooms, garlic and dill  seed and saute 1 to 2 minutes, until
mushrooms appear moist. Stir in  green onions, wild rice, 1/3 cup nuts
and parsley. Season with pepper  and salt to taste. Cool somewhat.
Spoon stuffing mixture into squash halves and press with back of  spoon
to fill cavity completely. Arrange in alightly greased baking  dish.
Sprinkle reserved nuts on top. Cover and bake at 350 degrees  about 30
minutes, until suash is steaming when you lift lid. Remove  cover and
bake about 10 minutes longer, until top of filling is  crisp. Serves 4
Helpful hint: Hazelnuts have a better flavor if skins are removed.
Bake shelled nuts in a preheated 325-degree oven for about 10  minutes,
then wrap them in a kitchen towel and rub off as much of the  skins as
possible.  Per serving: 291 cal; 7 g prot; 14 g fat; 34 g carb; 497 mg
sod; 5 g  fiber  Vegetarian Times, Nov. 93/MM by DEEANNE

A Message from our Provider:

“Plan ahead — It wasn’t raining when Noah built the ark.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 231 Calories From Fat: 76 Total Fat: 8.5g Cholesterol: 14.7mg Sodium: 343.9mg Potassium: 464.3mg Carbohydrates: 30.1g Fiber: 3.4g Sugar: 2.6g Protein: 10.9g