Stuffed Squash (Quinoa and Rice Stuffing)

Instructions

1. 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.
2. 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.)
3. Place the squash and lid on a baking sheet and bake for 30 minutes.
4. Remove squash and lid from oven.
5. Set aside to cool for 15 minutes.
6. While squash is baking, place the water, onion, rice, and quinoa in a large pot and bring to a boil.
7. Reduce heat to medium, cover, and simmer for 15 minutes.
8. Remove from heat and let rest, covered, for 10 minutes.
9. Fluff with a fork, and add the remaining ingredients.
10. Spoon stuffing into cavity of squash until it is almost full.
11. Put the top in place and bake for 45 to 60 minutes or until a toothpick can be inserted easily into squash.
12. *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.*
13. Remove squash from oven and place on a warm serving platter.
14. Slice into wedges to serve.