Acorn Squash and Wild Rice



  1. 2 each acorn squash
  2. 1/2 pound brussels sprouts
  3. 2 teaspoons olive oil
  4. 1 cup onions diced
  5. 1 teaspoon fennel seeds
  6. 1 teaspoon marjoram dried
  7. 1/4 cup sage fresh, minced
  8. 1/4 cup orange juice fresh
  9. 2 teaspoons lemon juice fresh
  10. 18 teaspoon black pepper freshly ground
  11. 2 cups wild rice cooked


  1. Preheat the oven to 350F (180C) (F).
  2. Cut each squash in half and remove the seeds and pulp.
  3. In a large baking dish, place the squash, cut side down, with about 1 inch of water.
  4. Bake until tender, about 45 minutes.
  5. Pour about 2 inches of water into a large stockpot.
  6. Place a collapsible steamer in the pot, cover, and bring to a boil.
  7. Place the Brussels sprouts in the steamer, cover, and steam for 5 to 7 minutes, or until tender.
  8. Set aside.
  9. Meanwhile, in a large skillet, heat the oil over low heat.
  10. Add the onion and saute for 10 minutes, stirring frequently.
  11. Stir in the fennel, marjoram, sage, orange juice, lemon juice, and pepper, and simmer for 3 minutes.
  12. Stir in the cooked wild rice and the Brussels sprouts and heat through.
  13. Spoon the wild rice and Brussels sprout mixture into the squash cavities.
  14. Serve immediately.