Bake & Stuff Me!
Serves: 4 Cooking time: 45 minutes
Preheat the oven to 180 degrees (C). Cut 4 squash in half and remove the seeds and pulp. In a large baking dish, place the squash, cut side down, with about 2.5cm of water. Bake until tender, about 45 minutes. Steam 225g of small Brussels sprouts for 5 to 7 minutes. Set aside. Meanwhile, sauté 1 cup of diced onion in 2tsp of olive oil for 10 minutes. Then, add 1tsp fennel seeds, 1tsp dried marjoram, ¼ cup minced fresh sage, ¼ cup fresh orange juice, 2tsp lemon juice and 1/8tsp freshly ground pepper, and simmer for 3 minutes. Stir in 2 cups cooked wild rice and the Brussels sprouts and heat through. Spoon the wild rice and Brussels sprout mixture into the squash cavities. Serve immediately. |
