BUTTERNUT SQUASH WITH WHOLE WHEAT, WILD RICE, AND ONION STUFFING
Makes 8 servings
4 medium-small butternut squashes (about 1 pound each)
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2 cups water
3/4 cup raw wild rice, rinsed
3 tablespoons margarine, divided
1 heaping cup chopped red onion
1 clove garlic, minced
2 1/2 cups firmly packed torn whole wheat bread
1 tablespoon sesame seeds
1/2 teaspoon each: dried sage, dried thyme
1 teaspoon seasoned salt, or to taste
1 cup fresh orange juice
Preheat the oven to 375 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. Stir in the wild
rice, reduce to a simmer, then cover and cook until the water is absorbed,
about 40 minutes.
Heat 2 tablespoons of the 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 about 1/2 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.