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Butternut Squash With Wholewheat, Wild Rice & Onion Stuff

Butternut Squash With Wholewheat, Wild Rice & Onion Stuff is built on Water, Wild Rice Rinsed, Red Onion Chopped, Trn Wholewheat Bread, and Fresh Orange Juice. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 2 cup
• 3/4 cup
• 1 cup
• 2 1/2 cup
• 1 cup

Method (preview)

1. 1

   Preheat oven to 375F.

2. 2

   Halve squashes & scoop out seeds & fibres.

3. 3

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

4. 4

   Bake for 40 to 50 minutes.

5. 5

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

6. 6

   Heat 2 tb margarine in a skillet. Add onion & garlic & saute till onion goes limp.

7. 7

   In a mixing bowl, combine the rice with the remaining ingredients & the saute.

8. 8

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

9. 9

   Stir into the rice mixture.

10. 10

    Stuff the squashes, place in foil lined baking dishes & cover.

11. 11

    Bake at 350F for 20 minutes.