Butternut Squash with Wholewheat, Wild Rice & Onion Stuff
Yield
8 servingsPrep
40 minCook
20 minReady
60 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | medium |
butternut squash
|
*
|
| 2 | cups |
water
|
|
| ¾ | cup |
wild rice
rinsed |
|
| 2 | tablespoons |
olive oil
or butter |
|
| 1 | cup |
red onion
chopped |
|
| 1 | clove |
garlic
minced |
|
| 2 ½ | cups |
whole wheat bread
torn |
*
|
| 1 | tablespoon |
sesame seeds
|
|
| ½ | teaspoon |
sage
|
*
|
| ½ | teaspoon |
thyme
|
*
|
| 1 | teaspoon |
seasoned salt
|
|
| 1 | cup |
orange juice
fresh |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | medium |
butternut squash
|
*
|
| 473 | ml |
water
|
|
| 177 | ml |
wild rice
rinsed |
|
| 3E+1 | ml |
olive oil
or butter |
|
| 237 | ml |
red onion
chopped |
|
| 1 | clove |
garlic
minced |
|
| 591 | ml |
whole wheat bread
torn |
*
|
| 15 | ml |
sesame seeds
|
|
| 2.5 | ml |
sage
|
*
|
| 2.5 | ml |
thyme
|
*
|
| 5 | ml |
seasoned salt
|
|
| 237 | ml |
orange juice
fresh |
|
Directions
Preheat oven to 375℉ (190℃).
Halve squashes and scoop out seeds and fibres.
Place them upside down in shallow baking dish es and cover tightly.
Bake for 40 to 50 minutes.
Meanwhile, bring water to a boil, stir in wild rice and simmer 40 minutes, or until the water is absorbed.
Heat 2 tablespoons margarine in a skillet.
Add onion and garlic and sauté until 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 350℉ (180℃) for 20 minutes.
