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TODAY'S VEGETARIAN RECIPE

Butternut Squash Stuffed with Wild Rice

1 lg butternut squash, sliced in half lengthwise.
1 tbs vegetable oil or other cooking oil.
1-2 cloves of fresh garlic to taste.
3-4 cups cooked wild rice.
4 oz morel, oyster or shitake mushrooms, washed and sliced.
1/2 tsp dill seed.
1/2 cup green onions, sliced thin.
1/2 tsp ground fresh ground pepper.
2 medium eggs, lightly beaten.

Bake squash halves skin side up in greased baking pan at 350 degrees until tender 20-30 minutes. In hot skillet, place oil, dill seed, and mushrooms. Cook until moist, stir in green onions, cooked wild rice and nuts. Season with pepper and salt (optional). Cool slightly and then fold in eggs thoroughly. Spoon mixture into squash halves. Cover and bake at 350 degrees for 30 minutes. Remove cover and bake an additional 10 minutes to crisp tops. Serve immediately.

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