Quinoa And Wild Rice Stuffed Squash Recipe

Name: Quinoa And Wild Rice Stuffed Squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 to 12 Sweet Dumpling, Carnival, or Delicata squash (about 3/4 lb. each); 1/2 cup chopped pecans; 1 tablespoon olive oil; 2 onions (1 lb. total), chopped; 2 cups chopped celery; 5 1/4 cups vegetable broth; 1 1/2 cups wild rice, rinsed and drained; 2 tablespoons chopped fresh sage leaves or 2 teaspoons dried rubbed sage; 1 1/2 cups quinoa, rinsed and drained; 2/3 cup chopped dried apricots; 1/3 cup chopped dried cherries; 1/3 cup chopped dried cranberries; Salt

Servings: persons

10 to 12 Sweet Dumpling, Carnival, or Delicata squash (about 3/4 lb. each)
1/2 cup chopped pecans
1 tablespoon olive oil
2 onions (1 lb. total), chopped
2 cups chopped celery
5 1/4 cups vegetable broth
1 1/2 cups wild rice, rinsed and drained
2 tablespoons chopped fresh sage leaves or 2 teaspoons dried rubbed sage
1 1/2 cups quinoa, rinsed and drained
2/3 cup chopped dried apricots
1/3 cup chopped dried cherries
1/3 cup chopped dried cranberries
Salt

1
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.
2
Bake in a 350u00b0 oven until the squash are tender when pierced, 45 minutes to 1 hour.
3
Meanwhile, in a 4- to 5-quart pan, stir chopped pecans over medium heat until golden, about 5 minutes. Remove from pan.
4
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.
5
Stir in apricots, cherries, cranberries, and pecans. Add salt to taste. Keep warm until squash are ready.
6
When the squash are cooked, hold with a thick towel to protect hands, and cut 1/2 to 3/4 inch off tops (or sides of Delicata) to form lids. Scoop out and discard seeds. If needed, trim a little off squash bases so they sit steady and level.
7
Mound grain stuffing into squash cavities. Set squash lids on filling and serve, adding salt to taste.

435

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 10 to 12 Sweet Dumpling, Carnival, or Delicata squash (about 3/4 lb. each), 1/2 cup chopped pecans, 1 tablespoon olive oil, 2 onions (1 lb. total), chopped, and more.

Yes, Quinoa And Wild Rice Stuffed Squash falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quinoa And Wild Rice Stuffed Squash

How did you like this recipe?

Frequently Asked Questions