Butternut Squash with Wholewheat, Wild Rice and Onion Stuff

Ingredients

Directions

Preheat oven to 375F.

Halve squashes and scoop out seeds and fibres.

Place them upside down in shallow baking dishes and cover tightly.

Bake for 40 to 50 minutes.

Meanwhile, bring water to a boil, stir in wild rice and simmer 40 minutes, or till the water is absorbed.

Heat 2 tb margarine in a skillet.

Add onion and garlic and sauté till onion goes limp.

In a mixing bowl, combine the rice with the remaining ingredients and the sauté.

When squashes are cool enough to handle, scoop out the pulp and chop it.

Stir into the rice mixture. Stuff the squashes, place in foil lined baking dishes and cover.

Bake at 350F for 20 minutes.

Nutrition Facts

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.