Wild Rice Stuffed Carnival Squash
Ingredients
- 12 small to medium carnival squash
- 2 cups long grain brown rice
- 1/2 cup wild rice
- 5 cups water
- 2 pinches sea salt
- 2 medium onions, diced
- 1 1/2 tsp sesame oil (optional)
- 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 tyhme
- Pinch of dried or fresh rosemary
- 1/2 cup raw pumpkin seeds, toasted
- 1 cup raw walnuts, toasted and chopped
- 2/3 cup currants
- 1 bunch parsley, minced
- 3 to 4 stalks of celery, diced small
- 2 1/2 tbsp wheat-free or regular tamari
- 1 1/2 tbsp umeboshi plum vinegar
Method
Wash and cut the squash in half lengthwise, leaving the seeds in. Place squash on a glass baking dish or stainless steel baking pan, with the inside facing downward.
Sprinkle with a pinch of sea salt. Place 1/4 inch of water in the dish. Bake at 350 degrees, until soft, approximately 1 1/2 hours.
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.
Move rice to a large bowl.
Saute onions in oil (or water) until translucent. Add sage, basil, thyme, rosemary and saute another 3 minutes. Add this mixture to the cooked rice.
Stir in toasted pumpkin seeds, toasted walnuts, currants, parsley and celery.
Add tamari and vinegar.
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.
Bake at 350 degrees for 20 minutes more.
