Quinoa and Wild Rice-stuffed Squash I

Ingredients

 * 10 x Sweet Dumpling, Carnival, or
 * Delicata squash - abt 3/4 lb ea
 * 1/2 cup chopped pecans
 * 1 tbl olive oil
 * 2 x onions - chopped
 * 2 cup chopped celery
 * 5 1/4 cup vegetable broth
 * 1 1/2 cup wild rice rinsed, drained
 * 2 tbl chopped fresh sage leaves
 * 1 1/2 cup quinoa rinsed, drained
 * 2/3 cup chopped dried apricots
 * 1/3 cup chopped dried cherries
 * 1/3 cup chopped dried cranberries
 * Salt to taste

Directions

 * Rinse squash, pierce each with a fork several times, and set in a 10- by 15-inch pan.
 * Add 3/4 cup water to pan and cover tightly with foil.
 * Bake in a 350 degree oven until the squash are tender when pierced, 45 minutes to 1 hour.
 * Meanwhile, in a 4- to 5-quart pan, stir chopped pecans over medium heat until golden, about 5 minutes.
 * Remove from pan.
 * Add olive oil, onions, and celery to the pan;
 * stir over medium-high heat until the onions are limp, about 6 minutes.
 * Add vegetable broth, wild rice, and sage.
 * Bring to a boil over high heat.
 * Cover, reduce heat, and simmer for 40 minutes.
 * Stir in quinoa, cover, and simmer until both of the grains are tender to bite, 15 to 20 minutes longer.
 * Stir in apricots, cherries, cranberries, and pecans.
 * Add salt to taste. Keep warm until squash are ready.
 * When the squash are cooked, hold with a thick towel to protect hands, and cut 1/2 to 3/4 inch off tops to form lids.
 * Scoop out and discard seeds.
 * If needed, trim a little off squash bases so they sit steady and level.
 * Mound grain stuffing into squash cavities.
 * Set squash lids on filling and serve, adding salt to taste.