4 md Butternut squashes

2 c Water

3/4 c Wild rice, rinsed

3 tb Margarine

1 c Red onion, chopped

1 ea 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.