Wild Rice Stuffed Carnival Squash
What You'll Need
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
How to Make It
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.
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