Preparation:
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. Meanwhile, in a large skillet, heat the oil over low heat. Add the onion and saute for 10 minutes, stirring frequently. Stir in the marjoram, sage, orange juice, lemon juice, and pepper, and simmer for 3 minutes. Stir in the cooked white and wild rice and heat through.
4. Spoon the rice mixture into the squash cavities. Serve immediately. |
