Quinoa and Wild Rice-stuffed Squash

== Ingredients ==
* 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
* ½ cup chopped celery
* 1 tsp. dried sage
* ½ cup dried cranberries
* ⅓ cup dried apricots, chopped
* ⅓ cup chopped pecans or walnuts
* ½ to ¾ cup fresh orange juice
* salt to taste
== Directions ==
# 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.
Category:Acorn squash Recipes
Category:Celery Recipes
Category:Dried apricot Recipes
Category:Dried cranberry Recipes
Category:Orange juice Recipes
Category:Pecan Recipes
Category:Quinoa Recipes
Category:Vegetarian Recipes
Category:Walnut Recipes
Category:Wild rice Recipes