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Add a photoServings: 8
Ingredients
- 4 med Butternut squashes
- 2 c. Water
- 3/4 c. Wild rice, rinsed
- 3 Tbsp. Margarine
- 1 c. Red onion, minced
- 1 x Garlic clove, chopped
- 2 1/2 c. Trn wholewheat bread
- 1 Tbsp. Sesame seeds
- 1/2 tsp Sage & thyme
- 1 tsp Seasoned salt
- 1 c. Fresh orange juice
Directions
- 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 min. Meanwhile, bring water to a boil, stir in wild rice & simmer 40 min, or possibly until the water is absorbed. Heat 2 tb margarine in a skillet.
- Add in onion & garlic & saute/fry until onion goes limp. In a mixing bowl, combine the rice with the remaining ingredients & the saute/fry. When squashes are cold sufficient to handle, scoop out the pulp & chop it. Stir into the rice mix.
- Stuff the squashes, place in foil lined baking dishes & cover. Bake at 350F for 20 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 137g | |
| Recipe makes 8 servings | |
| Calories 120 | |
| Calories from Fat 45 | 38% |
| Total Fat 5.1g | 6% |
| Saturated Fat 0.92g | 4% |
| Trans Fat 0.78g | |
| Cholesterol 0mg | 0% |
| Sodium 346mg | 14% |
| Potassium 162mg | 5% |
| Total Carbs 16.62g | 4% |
| Dietary Fiber 1.4g | 5% |
| Sugars 4.23g | 3% |
| Protein 2.86g | 5% |
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