- 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.
- Serving Size: 6 Servings
- Calories: 454
- Carbohydrate Content: 95 g
- Fat Content: 6 g
- Fiber Content: 6 g
- Protein Content: 12 g
- Saturated Fat Content: 1 g
- Sodium Content: 31 mg