In November 2009 I found a recipe online at the Vegetarian Times website. I thought it sounded yummy and printed it out to try at a later date. That recipe was for Quinoa and Wild Rice Stuffed Squash.
I've never had great luck with wild rice so the first thing I did was substitute Chinese Black Rice and modified the rice/quinoa to water ratio to a number that works better for me. The first time I made it I did as the recipe instructed and stuffed the squash. I believe that I even posted a picture on my motorcycle blog at the time.
I made it again this week and instead of using black rice and quinoa I used a wild rice and quinoa blend from Costco thinking I'd cut out the step of cooking each separately. The flavor was just as good but the texture was a little sticky, I think because the quinoa doesn't take as long to cook as rice resulting in an odd texture.
I also decided to cube and roast the squash and serve the stuffing on the side. Troubadour and I agreed it seemed easier to eat this way, although the presentation isn't as fancy if you have company, and cutting and peeling the squash is a little time consuming.
Here is a link to the original recipe. Click -----> LINK What follows is the recipe with my modifications and squash on the side. An addendum is added at the bottom with instructions on how to cook the squash halves if you wan to fill them like the picture below.
|(Made with Chinese Black Rice cooked separate from Quinoa)|
QUINOA AND WILD RICE STUFFED SQUASH
3 Large Acorn Squash, halved and seeds removed
1-3/4 Cups Water
1 Cup uncooked Quinoa
1-1/2 Cup Water
2 Tbsp Olive Oil
4 Green Onions, chopped
1/2 Cup Celery, chopped
1 Tsp dried Sage
1/2 Cup dried Cranberries
1/3 Cup dried Apricots, chopped
1/3 Cup Pecans or Walnuts, chopped
1/2 to 3/4 Cup fresh Orange Juice (I used 3/4 Cup)
Fresh ground Black Pepper to taste
1. Preheat oven to 425˚F and line a baking sheet with foil. Spray foil with non stick cooking spray. Use a veggie peeler to peel the halved squash and cube into 1 inch chunks. Place on foil and spray with olive oil and sprinkle with black pepper and set aside.
2. RICE - In medium saucepan bring 1-3/4 Cup water to boil. Add Black or Red Rice, reduce heat, cover and simmer approximately 35 minutes. Remove from heat and let stand covered 10 minutes. Fluff with fork.
3. QUINOA - In another small saucepan combine 1-1/2 Cups water and Quinoa and bring to a boil. I also like to add a teaspoon of Better than Bouillon's 'No Chicken' to the water while cooking for added flavor. Reduce heat, cover and simmer for 15 minutes. Remove from heat and let stand 5 minutes. Fluff with fork.
4. Once those are going on the stove place your squash chunks in the oven. Bake 12 minutes. Remove from oven, stir to turn over squash and bake for an additional 12 minutes.
5. In a large deep skillet heat oil over medium heat. Add green onions, celery and sage and cook stirring often until the veggies begin to soften. Add cranberries, apricots and nuts and cook, stirring often until heated.
|(Green onions, celery, sage, cranberries, apricots, and walnuts cooking in the skillet)|
7. To serve, remove the squash from the oven and place in serving bowl. Place filling in separate serving bowl and enjoy.
|(Quinoa and Wild Rice Stuffing with Roasted Acorn Squash)|
(This was the wild rice quinoa mixture from Costco that was quite sticky like traditional stuffing)
These ingredients are so simple but the flavors are complex when combined. It is definitely a favorite recipe of ours especially during chilly Autumn weather when squash are in abundance.
** ADDENDUM - If you would like to cook the squash halves for stuffing - preheat your oven to 350˚F and place the squash halves cut side down in a baking dish or roasting pan and bake for 25-30 minutes until tender. Spoon cooked filling into cooked squash and serve.
- Au Revoir
" He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise." - Henry David Thoreau