Quinoa-and-wild Rice-stuffed Squash

Psalm 139:13-16 paints a vivid picture of God’s intimate involvement with a preborn person. God created David’s “inward parts” not at birth, but before birth. David says to his Creator, “You knitted me together in my mother’s womb” (v. 13). Each person, regardless of his parentage or handicap, has not been manufactured on a cosmic assembly line, but personally formed by God. All the days of his life are planned out by God before any come to be (v. 16).

Randy Alcorn

CATEGORY	CUISINE	TAG	YIELD
Grains, Vegetables	Vegetarian	Vegtime2	1	Servings

INGREDIENTS

6		Acorn squash
		Halved and seeds removed
6	c	Water
1	c	Uncooked wild rice, rinsed
		genuine Ojibwa if possible
1	c	Uncooked quinoa, rinsed
2	t	Vegetable oil
4		Green onions, chopped
		white and pale green parts
1/2	c	Chopped celery
1	t	Dried sage
1/2	c	Dried cranberries
1/3	c	Dried apricots, chopped
1/3		Chopped pecans or walnuts
1/2	c	Fresh orange juice, up to
		3/4
		Salt to taste

INSTRUCTIONS

SERVINGS DAIRY-FREE  Based on traditional ingredients, this recipe
combines the earthy  flavors of quinos and wild rice with sweet dried
cranberries and  apricots. For a festive and tasty presentation, serve
in baked acorn  squash halves.  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.  PER
SERVING: 454 CAL.; 12G PROT.; 6G TOTAL FAT (1G SAT. FAT); 95G  CARB.; 0
CHOL.; 31MG SOD.; 6G FIBER.  Converted by MC_Buster.  Recipe by:
Vegetarian Times, October, 1998, page 46  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 2471 Calories From Fat: 234 Total Fat: 26.3g Cholesterol: 0mg Sodium: 422.5mg Potassium: 2786mg Carbohydrates: 516.3g Fiber: 46.3g Sugar: 39.4g Protein: 50.9g