Title: Butternut squash with wholewheat, wild rice and onion stu
 Categories: Main dish, Vegetarian, Holiday
      Yield: 8 Servings
 
      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
 
  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