Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                     acorn squash -- 1-1/2 lb ea
  2          teaspoons  olive oil
  1                cup  diced onion
     1/2      teaspoon  dried marjoram
     1/4           cup  fresh orange juice
  2          teaspoons  fresh lemon juice
     1/8      teaspoon  freshly grated pepper
  2               cups  white and wild rice -- cooked

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.

Nutritional Information:

86 Calories (kcal); 2g Total Fat; (23% calories from fat); 1g Protein; 17g Carbohydrate; 0mg Cholesterol; 5mg Sodium