Butternut Squash with Wholewheat, Wild Rice & Onion Stuff

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.