4 md Butternut squashes
2 c  Water
3/4 c  Wild rice, rinsed
3 tb Margarine
1 c  Red onion, chopped
1    Garlic clove, minced
2 1/2 c  Trn wholewheat bread
1 tb Sesame seeds
1/2 ts Sage & thyme
1 ts Seasoned salt
1 c  Fresh orange juice

Preheat oven to 375F. Halve squashes & scoop out seeds & fibres. Place them
upside down in shallow baking dishes & cover tightly. Bake for 40 to 50
minutes. Meanwhile, bring water to a boil, stir in wild rice & simmer 40
minutes, or till the water is absorbed. Heat 2 tb margarine in a skillet.
Add onion & garlic & saute till onion goes limp. In a mixing bowl, combine
the rice with the remaining ingredients & the saute. When squashes are cool
enough to handle, scoop out the pulp & chop it. Stir into the rice mixture.
Stuff the squashes, place in foil lined baking dishes & cover. Bake at 350F
for 20 minutes.