Prep 15 mins
Cook 1 hr
- 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)
- 1⁄2 cup chopped celery
- 1 teaspoon dried sage
- 1⁄2 cup dried cranberries
- 1⁄3 cup dried apricot, chopped
- 1⁄3 cup chopped pecans or 1⁄3 cup walnuts
- 1⁄2-3⁄4 cup fresh orange juice
- 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.