Estimated Nutrition (whole recipe, rough)
Counts 11 of 13 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Quinoa | 1 cup cooked (185g) | 222 |
| Pecans | 1 oz (28g / ~19 halves) | 196 |
| Wild Rice | 1 cup cooked (164g) | 166 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cherry | 1 cup (138g) | 87 |
| Grape | 1/2 cup (76g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Apricot | 1 medium (35g) | 17 |
| Celery | 1 stalk (40g) | 6 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Dumpling | not in our table | 0 |
| Pumpkin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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.