Title: Butternut squash with stuffing
 Categories: Vegetarian, Main dish
      Yield: 8 Servings
 
      4 md Butternut squash
      2 c  ;water
    3/4 c  Wild rice, raw; rinsed
      3 tb Soy margarine, divided
      1 c  Onion, red; chopped
      1    Garlic clove; minced
  2 1/2 c  Bread crumbs, whole wheat;
           -firmly packed
      1 tb Sesame seeds
    1/2 ts Each:
           Sage
           Thyme
      1 ts Salt, seasoned
      1 c  Orange juice, fresh
 
  Preheat the oven to 350 degrees.
  
  Halve the squashes and scoop out seeds and fibers. Place them cut
  side up in shallow baking dishes and cover tightly with covers or
  foil. Bake for 40 to 50 minutes, or until easily pierced with a
  knife, but still firm.
  
  In the meantime, bring the water to a boil in a saucepan. Stirin the
  rice, reduce to a simmer, then cover and cook until the water is
  absorbed, about 40 minutes.
  
  Heat 2 T of the soy margarine in a skillet. Add the onion and garlic
  and saute until the onion is limp and golden.
  
  In a mixing bowl, combine the cooked wild rice with the sauteed onion
  and the remaining ingredients. When the squashes are cool enough to
  handle, scoop out the pulp, leaving firm shells aobut 12/2 inch
  thick. Chop the pulp and stir it into the rice mixture. Stuff the
  squashes, place in foil-lined baking dishes, and cover.
  
  Before serving, place the squashes in a preheated 350-degree oven.
  Bake for 20 minutes, or until well heated through.
  
  From the files of DEEANNE