Quinoa and Wild Rice-stuffed Squash

Quinoa and Wild Rice-stuffed Squash Recipe - Vegetarian Food from USA

Region / culture: USA | Preparation time: 20 minutes | Cooking time: 1 hour and 20 minutes | Servings: 6 |

Vegetarian diet

Introduction

This Quinoa and Wild Rice-stuffed Squash recipe is a delicious and nutritious dish that is perfect for a cozy fall or winter meal. The combination of hearty wild rice, protein-packed quinoa, and sweet dried fruits and nuts creates a flavorful and satisfying stuffing for tender acorn squash.

History

This recipe is a modern twist on traditional stuffed squash dishes that have been enjoyed for centuries. Squash has long been a staple in Native American cuisine, and wild rice is a traditional ingredient in many indigenous recipes. By combining these ingredients with quinoa, a South American superfood, this recipe brings together flavors and ingredients from different cultures to create a unique and delicious dish.

Ingredients

6 small acorn squash, halved and seeds removed
6 cups water
1 cup uncooked wild rice (preferably genuine Ojibwa), rinsed
1 cup uncooked quinoa, rinsed
2 tsp vegetable oil
4 green onions (white and pale green parts), chopped
0.5 cup chopped celery
1 tsp dried sage
0.5 cup dried cranberries
0.33 cup dried apricots, chopped
0.33 cup chopped pecans or walnuts
0.5 to 0.75 cup fresh orange juice
salt to taste

How to prepare

Preheat the oven to 350°F (177°C). Arrange the squash halves cut side down in a baking dish or roasting pan. Bake until tender, for 25 to 30 minutes.
Meanwhile, make the filling. In a large saucepan, bring 4 cups of water to a boil. Add the wild rice and 0.5 tsp of salt. Reduce the heat, cover, and simmer until the rice is tender, about 40 minutes. Drain if necessary.
In another large saucepan, bring the remaining 2 cups of water to a boil. Add the quinoa. Reduce the heat and simmer until the water is absorbed and the quinoa is tender, about 12 minutes.
In a large, deep skillet, heat the oil over medium heat. Add the green onions, celery, and sage, and cook, stirring often, until the vegetables begin to soften, about 3 minutes. Add the dried fruits and nuts and cook, stirring often, until heated through. Using a fork, fluff the quinoa and wild rice, then add both to the skillet. Add the orange juice and mix until heated through. Season with salt.
To serve, remove the squash from the oven and arrange it on a serving platter. Spoon the filling into each squash cavity and serve.

Variations

For a vegan version, omit the honey and use maple syrup or agave nectar as a sweetener.
Add cooked ground turkey or chicken to the filling for an extra protein boost.
Experiment with different herbs and spices, such as thyme, rosemary, or cumin, to change up the flavor profile of the dish.

Cooking Tips & Tricks

Be sure to rinse the wild rice and quinoa before cooking to remove any excess starch.

- To save time, you can cook the wild rice and quinoa ahead of time and store them in the refrigerator until you are ready to make the stuffing.

- Feel free to customize the filling with your favorite dried fruits, nuts, and herbs to suit your taste preferences.

Serving Suggestions

This Quinoa and Wild Rice-stuffed Squash makes a delicious main dish for a vegetarian meal. Serve it with a side salad or roasted vegetables for a complete and satisfying meal.

Cooking Techniques

To ensure that the squash cooks evenly, be sure to halve and seed them before baking.

- Use a sharp knife to easily cut through the tough skin of the squash.

Ingredient Substitutions

If you can't find acorn squash, you can use butternut squash or sweet potatoes as a substitute.

- Feel free to swap out the dried fruits and nuts for your favorites, such as raisins, almonds, or pecans.

Make Ahead Tips

You can prepare the filling for this dish ahead of time and store it in the refrigerator until you are ready to stuff the squash and bake it.

Presentation Ideas

Serve this Quinoa and Wild Rice-stuffed Squash on a large platter garnished with fresh herbs, such as parsley or cilantro, for a beautiful and festive presentation.

Pairing Recommendations

This dish pairs well with a crisp green salad, roasted vegetables, or a side of steamed broccoli for a complete and balanced meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply place the stuffed squash in a baking dish and bake in a 350°F (177°C) oven until heated through.

Nutrition Information

Calories per serving

Each serving of this Quinoa and Wild Rice-stuffed Squash contains approximately 300 calories.

Carbohydrates

Each serving of this Quinoa and Wild Rice-stuffed Squash contains approximately 45 grams of carbohydrates.

Fats

Each serving of this dish contains approximately 8 grams of fat.

Proteins

Each serving of this recipe provides approximately 6 grams of protein.

Vitamins and minerals

This dish is rich in vitamins and minerals, including vitamin C from the orange juice, vitamin A from the squash, and iron from the wild rice and quinoa.

Alergens

This recipe contains nuts (walnuts) and may not be suitable for those with nut allergies.

Summary

Overall, this dish is a well-balanced meal that provides a good mix of carbohydrates, fats, proteins, vitamins, and minerals.

Summary

This Quinoa and Wild Rice-stuffed Squash recipe is a delicious and nutritious dish that is perfect for a cozy fall or winter meal. With a flavorful and hearty filling of wild rice, quinoa, dried fruits, and nuts, this dish is sure to become a new favorite in your recipe rotation.

How did I get this recipe?

I can still recall the sense of amazement I felt when I first saw this recipe for Quinoa and Wild Rice-stuffed Squash. It was a crisp autumn day, the leaves turning vibrant shades of red and orange, and I had just come across a small farmers market on the outskirts of town. The market was bustling with activity, with vendors selling an array of fresh produce, homemade jams, and baked goods.

As I wandered through the market, a stall caught my eye. It was run by an elderly woman with a warm smile and a twinkle in her eye. She had an assortment of squashes displayed on her table, each one more unique than the last. I couldn't resist asking her about the different varieties, and she eagerly began to share her knowledge with me.

She told me about the health benefits of squash, how versatile they were in cooking, and how they could be stuffed with all sorts of delicious fillings. That's when she mentioned the recipe for Quinoa and Wild Rice-stuffed Squash. She described how the flavors of the nutty quinoa, earthy wild rice, and sweet squash melded together perfectly, creating a dish that was both comforting and nutritious.

Intrigued, I asked her where she had learned the recipe. She chuckled and said it was a family secret, passed down through generations. She offered to share it with me, but only if I promised to keep it close to my heart and pass it on to my own loved ones someday.

I eagerly agreed, and she handed me a handwritten recipe on a weathered piece of paper. The ingredients were simple, the instructions straightforward. I thanked her profusely and left the market with a newfound excitement to try out this new dish.

When I got home, I wasted no time in gathering the ingredients and getting to work. The sweet aroma of the squash roasting in the oven mingled with the nutty scent of the quinoa and wild rice cooking on the stovetop. As I carefully stuffed the squash with the flavorful mixture, I couldn't help but feel a sense of connection to the generations of women who had made this dish before me.

When it was finally time to sit down and savor the fruits of my labor, I took my first bite of the Quinoa and Wild Rice-stuffed Squash. The flavors were even better than I had imagined - the sweetness of the squash balanced perfectly by the nuttiness of the quinoa and wild rice. It was a dish that warmed both my body and my soul, a true comfort food that I knew would become a staple in my kitchen.

Over the years, I have made this recipe countless times, each time adding my own twist or variation. I have shared it with friends and family, who have all fallen in love with its wholesome goodness. And every time I make it, I think back to that fateful day at the farmers market, when a kind stranger passed on a recipe that would become a cherished part of my culinary repertoire.

As I grow older, I find myself cherishing these recipes more and more. They are not just a collection of ingredients and instructions, but a link to the past, a way to connect with loved ones who are no longer with us. And so, I continue to cook and bake, passing on these recipes to the next generation, hoping that they will find the same joy and comfort in them that I have.