Butternut Squash With Whole Wheat, Wild Rice and Onion Stuffing

Ingredients

4 pounds medium-small butternut squashes (about 1 each)

3/4 cup raw wild rice, rinsed

2 tablespoons olive oil

1 cup heaping red onion, chopped

1 clove garlic, minced

2 1/2 cups firmly packed torn whole wheat bread

1 tablespoon sesame seeds

1/2 teaspoon dried sage

1/2 teaspoon dried thyme

2 teaspoons salt-free seasoning blend, or more to taste

Salt to taste

Freshly ground pepper to taste

1 cup fresh orange juice

Preparation

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 more foil.

Bake for 40 to 50 minutes, or until easily pierced with a knife but still firm.

In the meantime, bring 2 cups of water to a boil in a saucepan. Stir in the wild rice, reduce to a simmer, then cover and cook until the water is absorbed, about 40 minutes.

Heat the oil in a skillet. Add the onion and garlic and saute until golden.

In a mixing bowl, combine the cooked wild rice with the sauteed onion and the remaining ingredients.

When the squashes are cool enough to handle, scoop out the pulp, leaving firm shells about 1/2" thick. Chop the pulp and stir it into the rice mixture. 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 minutes, or just until well heated through.