Quinoa-and-Wild Rice- Stuffed Squash

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Quinoa-and-Wild Rice- Stuffed Squash 01-OCT-98 p. 46

6 Servings—Dairy-free

 

 

6 small acorn squash, halved and seeds removed

6 cups water

1 cup uncooked wild rice (genuine Ojibwa if possible),

rinsed

1 cup uncooked quinoa, rinsed

2 tsp. vegetable oil

4 green onions (white and pale green parts), chopped

1/2 cup chopped celery

1 tsp. dried sage

1/2 cup dried cranberries

1/3 cup dried apricots, chopped

1/3 cup chopped pecans or walnuts

1/2 to 3/4 cup fresh orange juice

Salt to taste

Preheat oven to 350°F. Arrange squash halves cut side

down in baking dish or roasting pan. Bake until

tender, 25 to 30 minutes.

 

Meanwhile, make filling. In large saucepan, bring 4

cups water to boil. Add wild rice and 1/2 teaspoon

salt. Reduce heat, cover and simmer until rice is

tender, about 40 minutes. Drain if necessary.

 

In another large saucepan, bring remaining 2 cups of

water to boil. Add quinoa. Reduce heat and simmer

until water is absorbed and quinoa is tender, about 12

minutes.

 

In large, deep skillet, heat oil over medium heat. Add

green onions, celery and sage, and cook, stirring

often, until vegetables begin to soften, about 3

minutes. Add dried fruits and nuts and cook, stirring

often, until heated through. Using a fork, fluff

quinoa and wild rice, then add both to skillet. Add

orange juice and mix until heated through. Season with

salt.

 

To serve, remove squash from oven and arrange on

serving platter. Spoon filling into each squash cavity

and serve.

 

PER serving: 454 CAL; 12 G PROT; 6 TOTAL FAT (1 SAT.

FAT); 95 G CARB.; CHOL; 31 MG SOD.; 6 FIBER

 

 

 

 

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