Butternut Squash With Wholewheat~ Wild Rice &

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Quicker Baked Potato

Try this method for speeding up the potato baking process (for a better texture than those that you microwave). Pre-heat the oven to 400. Place the potato in boiling water for 10 minutes. Bake for 30 minutes. This will cut the cooking time in half.

Butternut Squash With Wholewheat~ Wild Rice &

main dish, vegetarian, holiday

4 medium butternut squashes
2 cup water
3/4 cup wild rice, rinsed
3 tablespoon margarine
1 cup red onion, chopped
1 each garlic clove, minced
2 1/2 cup trn wholewheat bread
1 tablespoon sesame seeds
1/2 teaspoon sage & thyme
1 teaspoon seasoned salt
1 cup 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.