Butternut Squash With Whole Wheat, Wild Rice, Onion Stuffing Recipe

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   ["Preheat the oven to 375 degrees.", "Halve the squashes and scoop out seeds and fibers.", "Place them cut-side up in shallow baking dishes and cover tightly with covers or possibly more foil.", "Bake for 40 to 50 min, or possibly till easily pierced with a knife but still hard.", "In the meantime, bring 2 c. of water to a boil in a saucepan.", "Stir in the wild rice, reduce to a simmer, then cover and cook till the water is absorbed, about 40 min.", "Heat the oil in a skillet.", "Add in the onion and garlic and saute/fry till golden brown.", "In a mixing bowl, combine the cooked wild rice with the sauteed onion and the remaining ingredients.", "When the squashes are cold sufficient to handle, scoop out the pulp, leaving hard shells about 1/2-inch thick.", "Chop the pulp and stir it into the rice mix.", "Stuff the squashes, place in foil-lined baking dishes, and cover.", "Before serving, place the squashes in a preheated 350 degree oven.", "Bake for 15 to 20 min, or possibly just till well heated through.", "This recipe yields 8 servings.", "Variation: To add in drama to this presentation, try this recipe with other squash varieties.", "Hubbard squash, delicata, sweet dumpling and golden brown nugget are just a few of the stuffable edible squashes available.", "Description: ""Even those of us who have given up turkey welcome a Thanksgiving dish which has been ""stuffed.""

* Per serving · 4 servings · Values may vary.