Quinoa and Wild Rice-stuffed Squash I

Ingredients

 * 10 Sweet Dumpling, Carnival, or delicata squash - about ¾ lb each
 * ½ cup chopped pecans
 * 1 tbsp olive oil
 * 2 onions, chopped
 * 2 cup chopped celery
 * 5¼ cup vegetable broth
 * 1½ cup wild rice rinsed, drained
 * 2 tbl chopped fresh sage leaves
 * 1½ cup quinoa rinsed, drained
 * ⅔ cup chopped dried apricots
 * ⅓ cup chopped dried cherries
 * ⅓ cup chopped dried cranberries
 * salt to taste

Directions

 * 1) Rinse squash, pierce each with a fork several times, and set in a 10- by 15-inch pan. Add ¾ cup water to pan and cover tightly with foil.
 * 2) Bake in a 350 °F oven until the squash are tender when pierced, 45 minutes to 1 hour.
 * 3) Meanwhile, in a 4- to 5-quart pan, stir chopped pecans over medium heat until golden, about 5 minutes. Remove from pan.
 * 4) Add olive oil, onions, and celery to the pan; stir over medium-high heat until the onions are limp, about 6 minutes.
 * 5) Add vegetable broth, wild rice, and sage. Bring to a boil over high heat.
 * 6) Cover, reduce heat, and simmer for 40 minutes.
 * 7) Stir in quinoa, cover, and simmer until both of the grains are tender to bite, 15 to 20 minutes longer.
 * 8) Stir in apricots, cherries, cranberries, and pecans.
 * 9) Add salt to taste. Keep warm until squash are ready.
 * 10) When the squash are cooked, hold with a thick towel to protect hands, and cut ½ to ¾ inch off tops to form lids. Scoop out and discard seeds.
 * 11) If needed, trim a little off squash bases so they sit steady and level.
 * 12) Mound grain stuffing into squash cavities.
 * 13) Set squash lids on filling and serve, adding salt to taste.