Quinoa-And-Wild Rice-Stuffed Squash

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(white and pale green parts)
1/2 c Dried cranberries
1/2 c Fresh orange juice; up to
6 sm Acorn squash
1/2 c Celery; chopped
6 c Water
1/3 Chopped pecans or walnuts
4 Green Onions; chopped
1 ts Dried sage
(genuine Ojibwa if possible)
2 ts Vegetable oil
1/3 c Dried apricots; chopped
1 c Uncooked wild rice; rinsed
1 c Uncooked quinoa; rinsed
Halved and seeds removed
Salt to taste

Original recipe makes 1 servings



6 SERVINGS DAIRY-FREE Based on traditional ingredients, this recipe combines the earthy flavors of quinos and wild rice with sweet dried cranberries and apricots. For a festive and tasty presentation, serve in baked acorn squash halves. 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. PER SERVING: 454 CAL.; 12G PROT.; 6G TOTAL FAT (1G SAT. FAT); 95G CARB.; 0 CHOL.; 31MG SOD.; 6G FIBER. Recipe by: Vegetarian Times, October, 1998, page 46

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