Categories: Squash, Rice 
      Yield: 4 servings 
  
      2    Acorn squash, ~1-1/2 lb ea 
    1/2 lb Small Brussels sprouts 
      2 t  Olive oil 
      1 c  Diced onion 
      1 t  Fennel seeds 
      1 t  Dried marjoram 
    1/4 c  Minced fresh sage 
    1/4 c  Fresh orange juice 
      2 t  Fresh lemon juice 
    1/8 t  Freshly grated pepper 
      2 c  Cooked wild rice 
  
  1.  Preheat the oven to 350 degrees (F). 
   
  2.  Cut each squash in half and remove the seeds and pulp.  In a large 
  baking dish, place the squash, cut side down, with about 1 inch of 
  water.  Bake until tender, about 45 minutes. 
   
  3.  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 5 to 7 minutes, or 
  until tender.  Set aside. 
   
  4.  Meanwhile, in a large skillet, heat the oil over low heat.  Add the 
  onion and saute for 10 minutes, stirring frequently.  Stir in the 
  fennel, marjoram, sage, orange juice, lemon juice, and pepper, and 
  simmer for 3 minutes.  Stir in the cooked wild rice and the Brussels 
  sprouts and heat through. 
   
  5.  Spoon the wild rice and Brussels sprout mixture into the squash 
  cavities.  Serve immediately. 
   
  I often microwave the acorn squash by placing in a shallow glass pan 
  with about 1/2-inch of water, covering with saran wrap and nuking for 
  about 10 minutes or until tender. 
   
  from Great Good Food, by Julee Rosso, 1993, ISBN 0-517-88122-5