Ingredients
- 4 butternut squashes
- 1 garlic clove
- 475 ml water
- 325 gr trn wholewheat bread
- 240 ml orange juice (fresh)
- 120 gr onion (red)
- 90 gr wild rice
- 40 gr margarine
- 8 gr sesame seeds
- 3 gr seasoned salt
- 1 gr sage
Preheat oven to 190ºC . 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 180ºC for 20 minutes.
