Butternut Squash with Wholewheat, Wild Rice and Onion Stuff

         Yield: 8 Servings
Categories: Main Dishes, Vegetarian, Holiday

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