Quinoa and Wild Rice-stuffed Squash I

Quinoa and Wild Rice-stuffed Squash I Recipe | Vegetarian Native American Food

Region / culture: Native America | Preparation time: 30 minutes | Cooking time: 1 hour and 20 minutes | Servings: 10 |

Vegetarian diet

Introduction

Quinoa and Wild Rice-stuffed Squash is a delicious and nutritious dish that is perfect for a cozy fall or winter meal. The combination of sweet squash, hearty grains, and dried fruits creates a flavorful and satisfying dish that is sure to impress your family and friends.

History

This recipe is a modern twist on traditional stuffed squash recipes that have been enjoyed for centuries. Squash has long been a staple in many cultures around the world, and stuffing it with grains and other ingredients is a great way to create a hearty and filling meal.

Ingredients

10 Sweet Dumpling, Carnival, or delicata squash - approximately 0.75 lb (340 g) each
0.5 cup of chopped pecans
1 tbsp of olive oil
2 onions, chopped
2 cups of chopped celery
5.25 cups of vegetable broth
1.5 cups of wild rice, rinsed and drained
2 tbsp of chopped fresh sage leaves
1.5 cups of quinoa, rinsed and drained
0.67 cup of chopped dried apricots
0.33 cup of chopped dried cherries
0.33 cup of chopped dried cranberries
salt to taste

How to prepare

Rinse the squash, pierce each one with a fork several times, and place them in a 10- by 15-inch pan. Add 0.75 cup of water to the pan and tightly cover with foil.
Bake the squash in a 350°F (177°C) oven until they are tender when pierced, for about 45 minutes to 1 hour.
Meanwhile, in a 4- to 5 qt (4.73 liter) pan, stir the chopped pecans over medium heat until they turn golden, which should take about 5 minutes. Remove them from the pan.
Add olive oil, onions, and celery to the pan; stir over medium-high heat until the onions become limp, which should take about 6 minutes.
Add vegetable broth, wild rice, and sage. Bring the mixture to a boil over high heat.
Cover the pan, reduce the heat, and let it simmer for 40 minutes.
Stir in quinoa, cover, and simmer until both grains are tender to the bite, for about 15 to 20 minutes more.
Stir in apricots, cherries, cranberries, and pecans.
Add salt to taste. Keep the mixture warm until the squash is ready.
When the squash is cooked, hold it with a thick towel to protect your hands, and cut off 0.5 to 0.75 inch from the tops to form lids. Scoop out and discard the seeds.
If necessary, trim a little off the squash bases so that they sit steady and level.
Mound the grain stuffing into the squash cavities.
Place the squash lids on top of the filling and serve, adding salt to taste.

Variations

Substitute different types of squash, such as acorn or butternut, for a different flavor profile.
Add cooked ground turkey or chicken to the stuffing mixture for added protein.

Cooking Tips & Tricks

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

- Toasting the pecans before adding them to the stuffing mixture will enhance their flavor.

- Make sure to cook the squash until it is tender but still holds its shape, as overcooking can cause it to become mushy.

Serving Suggestions

Serve Quinoa and Wild Rice-stuffed Squash as a main dish with a side salad or roasted vegetables for a complete meal.

Cooking Techniques

Baking the squash until tender ensures that it is cooked through and easy to scoop out for stuffing.

- Simmering the grains in vegetable broth infuses them with flavor and helps them cook evenly.

Ingredient Substitutions

Use almonds or walnuts instead of pecans for a different nutty flavor.

- Swap out the dried fruits for raisins or chopped dried figs.

Make Ahead Tips

The stuffing mixture can be made ahead of time and stored in the refrigerator until ready to use. Simply reheat before stuffing the squash.

Presentation Ideas

Serve the stuffed squash on a platter garnished with fresh herbs, such as parsley or thyme, for a beautiful presentation.

Pairing Recommendations

Pair Quinoa and Wild Rice-stuffed Squash with a crisp white wine, such as a Chardonnay or Sauvignon Blanc, for a perfect pairing.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until heated through.

Nutrition Information

Calories per serving

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

Carbohydrates

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

Fats

Each serving of Quinoa and Wild Rice-stuffed Squash contains approximately 8 grams of fat.

Proteins

Each serving of Quinoa and Wild Rice-stuffed Squash contains approximately 6 grams of protein.

Vitamins and minerals

This dish is rich in vitamins and minerals, including vitamin A, vitamin C, iron, and magnesium.

Alergens

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

Summary

Quinoa and Wild Rice-stuffed Squash is a nutritious and balanced meal that is rich in carbohydrates, fats, proteins, vitamins, and minerals.

Summary

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

How did I get this recipe?

The moment I discovered this recipe is a cherished memory. It was a warm summer day, the kind that makes you want to spend hours in the kitchen creating something delicious. I had just returned from a farmer's market with a beautiful acorn squash and some fresh vegetables, and I knew I wanted to make something hearty and satisfying for dinner.

As I was flipping through an old cookbook that belonged to my mother, I came across a recipe for Quinoa and Wild Rice-stuffed Squash. I had never made anything like it before, but the combination of flavors and textures intrigued me. I decided to give it a try, and I am so glad that I did.

The recipe called for a variety of ingredients, including quinoa, wild rice, mushrooms, onions, and herbs. I followed the instructions carefully, cooking the quinoa and wild rice until they were perfectly tender and fluffy. I sautéed the mushrooms and onions until they were caramelized and fragrant, adding a depth of flavor to the dish.

Once all of the components were ready, I carefully scooped out the seeds from the acorn squash and filled it with the quinoa and wild rice mixture. I placed the squash in the oven to bake, and as it cooked, the aromas filled my kitchen, creating an irresistible fragrance that made my mouth water.

When the squash was finally done, I pulled it out of the oven and let it cool slightly before cutting into it. The flesh of the squash was tender and sweet, perfectly complementing the earthy flavors of the quinoa and wild rice stuffing. Each bite was a symphony of flavors and textures, a perfect balance of savory and sweet.

As I sat down to enjoy my meal, I couldn't help but think about all of the people who had contributed to this recipe. The cookbook that had inspired me was a gift from my mother, who had taught me how to cook and passed down her love of food to me. The ingredients I had used were sourced from local farmers who had poured their hearts and souls into growing them. And the flavors and techniques I had employed were a result of years of experimentation and learning from various sources.

I realized in that moment that cooking is so much more than just following a recipe. It is a way to connect with the past, to honor the traditions of those who came before us, and to create something beautiful and delicious to share with others. This recipe for Quinoa and Wild Rice-stuffed Squash had become a part of my culinary repertoire, a dish that I would make again and again, passing it on to future generations.

As I finished my meal, I made a mental note to write down the recipe for Quinoa and Wild Rice-stuffed Squash so that I could share it with my family and friends. I knew that this dish would become a staple in my kitchen, a go-to recipe for special occasions and everyday meals alike. And as I cleaned up the kitchen, I couldn't help but feel grateful for the simple joy of cooking and the pleasure of creating something delicious with my own two hands.