Recipes » Main Dish » Wild Rice Stuffed Carnival Squash
T. Colin Campbell Center for Nutrition Studies
Wild Rice Stuffed Carnival Squash Recipe


  • 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


  • 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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