Quinoa and Wild Rice-stuffed Squash I

== Ingredients ==
* 10 Sweet Dumpling, Carnival, or delicata squash - about ¾ lb each 
* ½ cup chopped pecans 
* 1 tbsp olive oil 
* 2 onions, chopped 
* 2 cup chopped celery 
* 5¼ cup vegetable broth 
* 1½ cup wild rice rinsed, drained 
* 2 tbl chopped fresh sage leaves 
* 1½ cup quinoa rinsed, drained 
* ⅔ cup chopped dried apricots 
* ⅓ cup chopped dried cherries 
* ⅓ cup chopped dried cranberries 
* salt to taste 
== Directions ==
# Rinse squash, pierce each with a fork several times, and set in a 10- by 15-inch pan. Add ¾ cup water to pan and cover tightly with foil.
# Bake in a 350 °F oven until the squash are tender when pierced, 45 minutes to 1 hour.
# Meanwhile, in a 4- to 5-quart pan, stir chopped pecans over medium heat until golden, about 5 minutes. Remove from pan.
# Add olive oil, onions, and celery to the pan; stir over medium-high heat until the onions are limp, about 6 minutes. 
# Add vegetable broth, wild rice, and sage. Bring to a boil over high heat. 
# Cover, reduce heat, and simmer for 40 minutes. 
# Stir in quinoa, cover, and simmer until both of the grains are tender to bite, 15 to 20 minutes longer.
# Stir in apricots, cherries, cranberries, and pecans. 
# Add salt to taste. Keep warm until squash are ready.
# When the squash are cooked, hold with a thick towel to protect hands, and cut ½ to ¾ inch off tops to form lids. Scoop out and discard seeds. 
# If needed, trim a little off squash bases so they sit steady and level.
# Mound grain stuffing into squash cavities. 
# Set squash lids on filling and serve, adding salt to taste.
Category:Celery Recipes
Category:Delicata squash Recipes
Category:Dried apricot Recipes
Category:Dried cherry Recipes
Category:Dried cranberry Recipes
Category:Native American Vegetarian
Category:Pecan Recipes
Category:Quinoa Recipes
Category:Wild rice Recipes