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1. Turn the oven to 350 degrees and preheat.
2. Split the squash in half and remove the seeds and pulp with a spoon.
3. Place the squash, cut side down in a large baking dish with 1 inch of water.
4. Bake for 45 minutes or until tender.
5. Fill a large stockpot with 2 inches of water.
6. Place in the stockpot a large collapsible steamer and bring the water to a boil.
7. Add the Brussels sprout inside, cover and steam until tender, which takes about 5 to 7 minutes.
8. Set to the side.
9. Heat the oil in a large skillet over low heat.
10. Add the onion and sauté for 10 minutes, stirring frequently.
11. Add the marjoram, fennel, orange juice, sage, lemon juice and pepper.
12. Simmer for 3 minutes, stirring occasionally.
13. Add the cooked rice and the steamed Brussels sprouts and heat to hot.
14. Spoon the wild rice and Brussels sprout mixture into the squash cavities.
15. Serve immediately.
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