Wild Rice Stuffed Carnival Squash

Yield: 24 servings

Wash and drain each type of rice separately before cooking with water. Delicata or acorn squash can be substituted for carnival squash.

Read in Español

Ingredients

Preparation

  1. Wash and cut the squash in half lengthwise, leaving the seeds in. Place squash on a glass baking dish or stainless baking pan, with the inside facing downward.
  2. Sprinkle with a pinch of sea salt. Place ¼ inch of water in the dish. Bake at 350 degrees F, until soft, approximately 1½ hours.
  3. Wash both types of rice separately. Then combine the rice, and add water and a large pinch of sea salt. Bring to a boil, then cover, reduce heat to low, and cook 45 to 50 minutes.
  4. Move rice to a large bowl.
  5. Sauté onions in water until translucent. Add sage, basil, thyme, rosemary and sauté another 3 minutes. Add this mixture to the cooked rice.
  6. Stir in toasted pumpkin seeds, toasted walnuts, currants, parsley and celery.
  7. Add tamari and vinegar.
  8. When the squash is soft, remove from the oven and scoop the seeds out with a spoon. Place the squash back in the pan, with the inside facing up and fill with a rounded heap of the rice mixture.
  9. Bake at 350 degrees F for 20 minutes more.

Priscilla Timberlake Freedman and Lewis Freedman are the authors of The Great Life Cookbook: Whole Food, Vegan, Gluten-Free Meals for Large Gatherings. As a mother of four, Priscilla frequently found herself in the kitchen. With the creation of weekly community dinners in her home, cooking for a crowd became a joy. Priscilla teaches cooking classes at her local cooperative market, and she is a wellness instructor at Cornell University. In addition to being a dad and a Registered Dietitian, Lewis also teaches yoga and stress management at Cornell University. As an instructor for the Plant-Based Nutrition Certificate, Lewis is directly involved with the growing global movement toward embracing a whole food, plant-based diet.
Write for Us

Comments