Quinoa and Wild Rice-stuffed Squash

Preheat oven to 375°F (190°C). Place halved acorn squash cut-side down on a baking sheet, add ½ cup water to the sheet, and roast for 30-35 minutes until the flesh is tender when pierced with a fork.

While squash roasts, bring 6 cups water to a boil in a large pot. Add rinsed wild rice and simmer for 40-45 minutes until partially tender but still slightly firm.

Add rinsed quinoa to the wild rice pot during the last 15 minutes of cooking. Continue simmering until both grains are tender and quinoa grains have split open, revealing the white germ.

Heat vegetable oil in a large skillet over medium heat. Add chopped green onions and celery, sauté for 3-4 minutes until softened and fragrant.

Stir dried sage, dried cranberries, chopped dried apricots, and chopped pecans into the skillet mixture. Toast for 1-2 minutes, stirring frequently to prevent burning.

Stir in fresh orange juice (starting with ½ cup and adding more as needed for desired moistness) and salt to taste, mixing gently until all ingredients are well combined.

Remove roasted squash from oven and carefully scoop out additional flesh from each cavity using a spoon, leaving a ¼-inch shell to prevent breaking. Chop the scooped flesh and stir into the grain mixture.

Spoon the quinoa and wild rice mixture generously into each squash cavity. Return filled squash to the oven and bake for 10-12 minutes until heated through.

Remove from oven and let rest for 2-3 minutes before serving. Transfer to a serving platter, allowing 3 squash halves per person.