Quinoa and Wild Rice Stuffed Squash

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Contents 1 Description 1.1 Ingredients 1.2 Directions 2 See also

[edit] Description

[edit] Ingredients

• 10 x Sweet Dumpling, Carnival, or
• delicata squash - abt 3/4 lb ea
• 1/2 cup chopped pecans
• 1 tbl olive oil
• 2 x onions - chopped
• 2 cup chopped celery
• 5 1/4 cup vegetable broth
• 1 1/2 cup wild rice rinsed, drained
• 2 tbl chopped fresh sage leaves
• 1 1/2 cup quinoa rinsed, drained
• 2/3 cup chopped dried apricots
• 1/3 cup chopped dried cherries
• 1/3 cup chopped dried cranberries
• salt to taste

[edit] Directions

• Rinse Squash, pierce each with a fork several times, and set in a 10- by 15-inch pan.
• Add 3/4 cup water to pan and cover tightly with foil.
• Bake in a 350 degree oven until the Squash are tender when pierced, 45 minutes to 1 hour.
• Meanwhile, in a 4- to 5-quart pan, stir chopped pecans over medium heat until golden, about 5 minutes.
• Remove from pan.
• Add olive oil, onions, and celery to the pan;
• stir over medium-high heat until the onions are limp, about 6 minutes.
• Add vegetable broth, wild rice, and sage.
• Bring to a boil over high heat.
• Cover, reduce heat, and simmer for 40 minutes.
• Stir in quinoa, cover, and simmer until both of the grains are tender to bite, 15 to 20 minutes longer.
• Stir in apricots, cherries, cranberries, and pecans.
• Add salt to taste. Keep warm until Squash are ready.
• When the Squash are cooked, hold with a thick towel to protect hands, and cut 1/2 to 3/4 inch off tops to form lids.
• Scoop out and discard seeds.
• If needed, trim a little off Squash bases so they sit steady and level.
• Mound grain stuffing into Squash cavities.
• Set Squash lids on filling and serve, adding salt to taste.

[edit] See also