1. Preheat the oven to 35 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 1 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 1 minutes or until tender.
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