Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 md Butternut squashes
2 c Water
3/4 c Wild rice, rinsed
3 tb Margarine
1 c Red onion, chopped
1 ea 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.

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