Serves: 8
Total Calories: 436

4 squash butternut, medium
2 cups water
3/4 cup wild rice rinsed
3 tablespoons margarine
1 cup red onion chopped
1 garlic clove, minced
2 1/2 cups wheat bread whole
1 tablespoon sesame seeds
1/2 teaspoon sage & thyme
1 teaspoon seasoned salt
1 cup orange juice fresh

Preheat oven to 375F.

Halve squash & scoop out seeds & fibers. 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 until 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 squash is cool enough to handle, scoop out the pulp & chop it. Stir into the rice mixture. Stuff the squash, place in foil lined baking dishes & cover. Bake at 350F for 20 minutes.

Nutritional Facts:

Serves: 8
Total Calories: 436
Calories from Fat: 35

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