List of ingredients:

2 acorn squashes.
1/2 lb of small Brussels sprouts.
2 teaspoons of olive oil.
1 cup of diced onion.
1 teaspoon of dried marjoram.
1 teaspoon of fennel seeds.
1/4 cup of fresh sage, minced.
1/4 cup of freshly squeezed orange juice.
2 teaspoons of freshly squeezed lemon juice.
Pinch of freshly ground black pepper.
2 cups of cooked wild rice.


Preheat your oven to 350F.

Cut each squash in half; then remove the seeds and pulp.

In a large baking dish, place the squash, cut side down, with about 1 inch of water. Bake for forty-five minutes or until tender.

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 six minutes, or until tender. Set aside.

In a large skillet, heat the olive oil over low heat. Add the onion and saute for ten minutes, stirring frequently. Stir in the fennel seeds, dried marjoram, minced sage, fruit juices and black pepper; then simmer for three minutes. Stir in the cooked wild rice and the sprouts and heat through.

Spoon the wild rice and sprout mixture into the squash cavities.

Serve immediately.

Source: Squash Recipes.