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: 6 small acorn squash, halved and seeds removed; 6 cups water; 1 cup uncooked wild rice, rinsed (genuine Ojibwa if possible); 1 cup uncooked quinoa, rinsed; 2 teaspoons vegetable oil; 4 green onions, chopped (white and pale green parts); ½ cup chopped celery; 1 teaspoon dried sage; ½ cup dried cranberries; ⅓ cup dried apricot, chopped; ⅓ cup chopped pecans or ⅓ cup walnuts; 12-¾ cup fresh orange juice; salt

Servings: persons

6 small acorn squash, halved and seeds removed
6 cups water
1 cup uncooked wild rice, rinsed (genuine Ojibwa if possible)
1 cup uncooked quinoa, rinsed
2 teaspoons vegetable oil
4 green onions, chopped (white and pale green parts)
½ cup chopped celery
1 teaspoon dried sage
½ cup dried cranberries
⅓ cup dried apricot, chopped
⅓ cup chopped pecans or ⅓ cup walnuts
12-¾ cup fresh orange juice
salt

1
Preheat oven to 350F Arrange squash halves cut side down in baking dish or roasting pan.
2
Bake until tender, 25 to 30 minutes.
3
Meanwhile, make filling.
4
In large saucepan, bring 4 cups water to boil.
5
Add wild rice and 1/2 teaspoon salt.
6
Reduce heat, cover and simmer until rice is tender, about 40 minutes.
7
Drain if necessary.
8
In another large saucepan, bring remaining 2 cups of water to boil.
9
Add quinoa.
10
Reduce heat and simmer until water is absorbed and quinoa is tender, about 12 minutes.
11
In large, deep skillet, heat oil over medium heat.
12
Add green onions, celery and sage, and cook, stirring often, until vegetables begin to soften, about 3 minutes.
13
Add dried fruits and nuts and cook, stirring often, until heated through.
14
Using a fork, fluff quinoa and wild rice, then add both to skillet.
15
Add orange juice and mix until heated through.
16
Season with salt.
17
To serve, remove squash from oven and arrange on serving platter.
18
Spoon filling into each squash cavity and serve.

516

kcal

Calories

Fat

101

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.

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

You need 13 ingredients. The key ingredients include: 6 small acorn squash, halved and seeds removed, 6 cups water, 1 cup uncooked wild rice, rinsed (genuine Ojibwa if possible), 1 cup uncooked quinoa, rinsed, and more.

Yes, Quinoa and Wild Rice Stuffed Squash falls under the Vegetarian 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

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