Summary: Makes 5 hearty servings
- 2 cups water
- 1 large onion, chopped
- 1/2 cup white basmati rice, rinsed and drained
- 1/2 cup quinoa, rinsed well and drained
- 1 cup corn kernels (fresh, canned, or thawed frozen)
- 1/2 cup chopped walnuts (optional)
- 1/2 cup chopped sun-dried tomatoes packed in oil, drained
- 1/4 cup chopped fresh parsley
- 1 Tbsp olive oil (optional)
- 1 tsp dried basil
- 1/2 tsp dried oregano
- 1/2 tsp crushed garlic
- Salt and pepper
- Preheat the oven to 350°F (175°C). Pierce the top of squash with sharp knife at 45-degree angle. Pushing the knife blade away from your body, rotate the blade around the top of the squash to create a cone-shaped lid that you can remove and set aside.
- Using a large spoon, scoop the seeds and pulp from the cavity of the squash and discard. (Squash seeds are edible; if you like, you can hull them and eat them in the same manner as pumpkin seeds.)
- Place the squash and lid on a baking sheet and bake for 30 minutes.
- Remove squash and lid from oven.
- Set aside to cool for 15 minutes.
- While squash is baking, place the water, onion, rice, and quinoa in a large pot and bring to a boil.
- Reduce heat to medium, cover, and simmer for 15 minutes.
- Remove from heat and let rest, covered, for 10 minutes.
- Fluff with a fork, and add the remaining ingredients.
- Spoon stuffing into cavity of squash until it is almost full.
- Put the top in place and bake for 45 to 60 minutes or until a toothpick can be inserted easily into squash.
- *If there is leftover stuffing, place it in a small pan, sprinkle with 2 to 3 tablespoons of water, cover the pan, and heat stuffing through for last 20 minutes of squash cooking time.*
- Remove squash from oven and place on a warm serving platter.
- Slice into wedges to serve.
Preparation time: 45 minute(s)
Cooking time: 15 minute(s)
Diet type: Vegan
Culinary tradition: USA (General)
Vesanto Melina and Joseph Forest, Cooking Vegan (US), Cooking Vegetarian (Canada)