Stuffed Squash Splendour
1 acorn squash, halved and deseeded
1/4 cup wild rice
1/4 cup basmati rice
1/2 cup frozen peas
2 tablespoons fresh lemon juice
1 teaspoon margarine
1/3 cup cooked green lentils
1/3 cup raisins
dash black pepper
1. Preheat oven to 400 degrees F. Place both halves of squash, cut sides down on baking sheet. Bake squash for about 40 minutes. When done, turn off oven, and keep squash warm.
2. Meanwhile, bring wild rice and 1 cup water to boil, lower heat and allow to simmer for about 50 minutes. Once done, set aside but keep warm.
3. Bring basmati rice and 1/2 cup water to a boil, reduce heat simmer for 12 minutes. Once done, add both rices together and all other ingredients, mix well.
4. You can scoop out some of the squash and mix it in, but remember to leave some squash inside the skin. Place rice mixture in squash and enjoy.
The flavors are really good together; it is a nice balance.