Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lg Butternut squash
1 tb Sunflower oil
4 oz Mushrooms; preferably a wild
-variety such as crimini,
-shiitake, morel or oyster
-mushrooms; sliced
2 Garlic cloves; pressedor
-minced
3/4 ts Dill seed; coarsely ground
5 Green onions; finely sliced
3 c Wild rice; cooked
1/2 c Hazelnuts or walnuts;
-lightly toasted; chopped
2 tb Parsley; minced
Pepper to taste
Salt to taste

Cut squash in half lengthwise and place cut sidedown in a lightly
greased baking dish. Bake at 350 degrees until just tender. Scoop out
seeds and set aside.

Heat oil ina skillet over medium heat. Add mushrooms, garlic and dill
seed and saute 1 to 2 minutes, until mushrooms appear moist. Stir in
green onions, wild rice, 1/3 cup nuts and parsley. Season with pepper
and salt to taste. Cool somewhat.

Spoon stuffing mixture into squash halves and press with back of
spoon to fill cavity completely. Arrange in alightly greased baking
dish. Sprinkle reserved nuts on top. Cover and bake at 350 degrees
about 30 minutes, until suash is steaming when you lift lid. Remove
cover and bake about 10 minutes longer, until top of filling is
crisp. Serves 4

Helpful hint: Hazelnuts have a better flavor if skins are removed.
Bake shelled nuts in a preheated 325-degree oven for about 10
minutes, then wrap them in a kitchen towel and rub off as much of the
skins as possible.

Per serving: 291 cal; 7 g prot; 14 g fat; 34 g carb;
497 mg sod; 5 g fiber

Vegetarian Times, Nov. 93/MM by DEEANNE

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