Acorn Squash And Wild Rice Recipe

• 2 x Acorn squash (1 1/2lb each)
• 1/2 lb Brussel sprouts small
• 2 tsp Extra virgin olive oil
• 1 c. onion diced
• 1 tsp Fennel seeds
• 1 tsp Dry marjoram
• 1/4 c. fresh sage chopped
• 1/4 c. Fresh orange juice
• 2 tsp Fresh lemon juice
• 1/8 tsp Freshly grnd black pepper
• 2 c. wild rice cooked

1. 1.
2. Preheat the oven to 350 degrees (F).
3. 2.
4. Cut each squash in half and remove the seeds and pulp.
5. In a large baking dish, place the squash, cut side down, with about 1 inch of water.
6. Bake till tender, about 45 min.
7. 3.
8. Pour about 2 inches of water into a large stockpot.
9. Place a collapsible steamer in the pot, cover, and bring to a boil.
10. Place the Brussels sprouts in the steamer, cover, and steam for 5 to 7 min, or possibly till tender.
11. Set aside.
12. 4.
13. Meanwhile, in a large skillet, heat the oil over low heat.
14. Add in the onion and saute/fry for 10 min, stirring frequently.
15. Stir in the fennel, marjoram, sage, orange juice, lemon juice, and pepper, and simmer for 3 min.
16. Stir in the cooked wild rice and the Brussels sprouts and heat through.
17. 5.
18. Spoon the wild rice and Brussels sprout mix into the squash cavities.
19. Serve immediately.
20. I often microwave the acorn squash by placing in a shallow glass pan with about 1/2-inch of water, covering with saran wrap and nuking for about 10 min or possibly till tender.

acorn squash, brussel sprouts, olive oil, onion, fennel seeds, marjoram, fresh sage, orange juice, lemon juice, freshly grnd black pepper, wild rice

Taken from cookeatshare.com/recipes/acorn-squash-and-wild-rice-62351 (may not work)