nutritional information

Per Serving:

  • Calories: 454
  • Protein: 12 g
  • Total Fat: 6 g
  • Saturated Fat: 1 g
  • Carbohydrates: 95 g
  • Sodium: 31 mg
  • Fiber: 6 g
Vegan

Quinoa and Wild Rice Stuffed Squash

Quinoa and Wild Rice Stuffed Squash

6 Servings

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 [...]
  • 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
  • ½ cup chopped celery
  • 1 tsp. dried sage
  • ½ cup dried cranberries
  • ⅓ cup dried apricots, chopped
  • ⅓ cup chopped pecans or walnuts
  • ½ to ¾ cup fresh orange juice
  • Salt to taste
  1. Preheat oven to 350°F. Arrange squash halves cut side down in baking dish or roasting pan. Bake until tender, 25 to 30 minutes.
  2. 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.
  3. 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.
  4. 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.
  5. To serve, remove squash from oven and arrange on serving platter. Spoon filling into each squash cavity and serve.
October 1998

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comments

Yummy for dinner

Ct - 2013-12-08 19:25:03

Dinner

Ct - 2013-12-08 19:23:59

This recipe was very good and our guests enjoyed it very much. I agree that the rice and quinoa called for in this recipe was a bit much. I just didn't add it all and only used enough to fill the squash halves. I used the leftover rice and quinoa to make cereal for the next morning by adding some cinnamon, raisins, and brown sugar then pouring on a little soy milk.

Aleman - 2010-02-25 21:40:27

This was good...It did take longer to cook the wild rice than specified. I toasted the nuts first and added salt and pepper. This is a versatile dish and other things could be used to change it up a bit. I would like to try topping it with something and then broiling for a couple of minutes.

Bobbie - 2009-12-08 21:47:41

Man! This was GREAT. My omni family loved this for thanksgiving! Made exactly as stated (maybe used a bit more fruit), except totally forgot the juice, and added crumbled blue cheese on top for more decadence. So hearty with quinoa and rice. Highly recommend!!!

Jackie H - 2009-12-07 16:00:34

The onion, celery, fruit & nuts sauteed were incredible. MY omni husband even was wild for it. Then it was lost with the next step. The amount of rice and quinoa that the recipe called for must surely be off. It was like a gallon of rice/quino added to this handful of sauteed yummy stuff. The wonderful tasting fruit/nut sautee taste was completely lost. In the picture, it looks like there is no more than 1 tsp of rice/quinoa mixed in, as all the sauteed things are highly visible, where mine disappeared under the load of rice and quinoa. I will indeed make this lovely dish again, leaving out the rice/quinoa & juice! If I did use one, it would be just one of them (rice OR quinoa), and no more than 1/4C in the sauteed mix. Otherwise, if I want more rice or quinoa, it will be on the side! The original sauteed stuff was heavenly! I used pecans and minced it in a nut chopper that you turn, came out like the bagged minced nuts in the bakery aisle. I had my doubts what the apricots would do for the dish, but am glad I followed thru and bought them. Any onions would have done, for me. This dish will be much easier too, without those 2 pots of boiling rice/quinoa. It will become a real favorite with just the sauteed stuff. The only way I could save it at all, as it was horribly bland with the amount of rice/quinoa that was called for, was that I had a bag of cranberry sunflower trail mix and put in about a C of that, more OJ and 1/2C Cranberry Pomegranted jc. Still bland. But I may eat it for cereal tomorrow. :)

itsveggietime - 2009-11-29 23:02:04

delicious - I ended up just using quinoa (no wild rice) and doubled the fruit, nuts, celery. Also used fresh apple instead of apricot and fresh sage instead of dried. Everyone enjoyed it.

melicious - 2009-11-26 21:31:26

I LOVED this. It was my first veggie entree served to non-veg guests and they loved it too. I served with cranberry sauce, which added a lot, I thought. I also was lucky enough to have fresh sage, and I left out the celery because I don't love it ...also I cooked the rice in veggie broth. It was fantastic.

Sarah - 2009-11-25 18:26:44

I didn't care for this at all. Seemed to be missing something. Very bland.

Heather - 2009-11-24 00:09:28

It's delicious, so easy to make, the only thing maybe next time i will put less sage, but that's all.. great!!

aleida - 2009-11-23 16:14:47