Acorn Squash and Wild Rice
- 2 each acorn squash
- 1/2 pound brussels sprouts
- 2 teaspoons olive oil
- 1 cup onions diced
- 1 teaspoon fennel seeds
- 1 teaspoon marjoram dried
- 1/4 cup sage fresh, minced
- 1/4 cup orange juice fresh
- 2 teaspoons lemon juice fresh
- 18 teaspoon black pepper freshly ground
- 2 cups wild rice cooked
- Preheat the oven to 350F (180C) (F).
- Cut each squash in half and remove the seeds and pulp.
- In a large baking dish, place the squash, cut side down, with about 1 inch of water.
- Bake until tender, about 45 minutes.
- Pour about 2 inches of water into a large stockpot.
- Place a collapsible steamer in the pot, cover, and bring to a boil.
- Place the Brussels sprouts in the steamer, cover, and steam for 5 to 7 minutes, or until tender.
- Set aside.
- Meanwhile, in a large skillet, heat the oil over low heat.
- Add the onion and saute for 10 minutes, stirring frequently.
- Stir in the fennel, marjoram, sage, orange juice, lemon juice, and pepper, and simmer for 3 minutes.
- Stir in the cooked wild rice and the Brussels sprouts and heat through.
- Spoon the wild rice and Brussels sprout mixture into the squash cavities.
- Serve immediately.