Butternut Squash With Stuffing
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 t 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. Stirring 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 about 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. Enjoy.
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