Name: Wild Rice Stuffed Carnival Squash
Ingredients: 12 mall to medium carnival squashes; 2 cups long grain brown rice; ½ cup wild rice; 5 cups water; 2 pinches of sea salt; 2 medium onions, diced small (~2½ cups); 1 tsp dried sage or 1 Tbsp fresh sage, minced; 2 tsp dried basil or 4 Tbsp fresh basil, minced; Pinch of dried or fresh thyme; Pinch of dried or fresh rosemary; ½ cup raw pumpkin seeds, toasted; 1 cup raw walnuts, toasted and chopped; ⅔ cup currants; 1 bunch parsley, minced (~1 cup); 3-4 stalks of celery, diced small (~2 cups); 2½ Tbsp wheat-free or regular tamari; 1½ Tbsp umeboshi plum vinegar

Recipes » Main Dish » Wild Rice Stuffed Carnival Squash

Wild Rice Stuffed Carnival Squash Recipe

By Priscilla Timberlake and Lewis Freedman

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The gorgeousness of the carnival squash combined with wild rice is not only beautiful to look at but delicious! This dish is sure to be a crowd pleasure on any Thanksgiving table (or beyond). Note: this recipe is intended for large gatherings but can be scaled down easily.

Yield: 24 servings

Gluten Free Low Sugar

Ingredients

12 mall to medium carnival squashes
2 cups long grain brown rice
½ cup wild rice
5 cups water
2 pinches of sea salt
2 medium onions, diced small (~2½ cups)
1 tsp dried sage or 1 Tbsp fresh sage, minced
2 tsp dried basil or 4 Tbsp fresh basil, minced
Pinch of dried or fresh thyme
Pinch of dried or fresh rosemary
½ cup raw pumpkin seeds, toasted
1 cup raw walnuts, toasted and chopped
⅔ cup currants
1 bunch parsley, minced (~1 cup)
3-4 stalks of celery, diced small (~2 cups)
2½ Tbsp wheat-free or regular tamari
1½ Tbsp umeboshi plum vinegar

Whole Food, Plant-Based Living: Getting Started

Instructions

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.