Prep Notes:
Wash and drain each type of rice separately before cooking with water. Delicata or acorn squash can be substituted for carnival squash.
- 12 small to medium carnival squashes
- 2 cups long grain brown rice
- ½ cup wild rice
- 5 cups water
- 2 pinches of sea salt
- 2 medium onions, diced small (~2½ cups)
- 1½ teaspoons sesame oil (optional)
- 1 teaspoon dried sage or 1 tablespoon fresh sage, minced
- 2 teaspoons dried basil or 4 tablespoons fresh basil, minced
- Pinch of dried or fresh thyme
- Pinch of dried or fresh rosemary
- ½ cup raw pumpkin seeds, toasted
- 1 cup raw walnuts, toasted and chopped
- ²/³ cup currants
- 1 bunch parsley, minced (~1 cup)
- 3 to 4 stalks of celery, diced small (~2 cups)
- 2½ tablespoons wheat-free or regular tamari
- 1½ tablespoons umeboshi plum vinegar
- Wash and cut the squash in half lengthwise, leaving the seeds in. Place squash on a glass baking dish or stainless baking pan, with the inside facing downward.
- Sprinkle with a pinch of sea salt. Place ¼ inch of water in the dish. Bake at 350 degrees, until soft, approximately 1½ hours.
- Wash both types of rice separately. Then combine the rice, and add water and a large pinch of sea salt. Bring to a boil, then cover, reduce heat to low, and cook 45 to 50 minutes.
- Move rice to a large bowl.
- Sauté onions in oil (or water) until translucent. Add sage, basil, thyme, rosemary and sauté another 3 minutes. Add this mixture to the cooked rice.
- Stir in toasted pumpkin seeds, toasted walnuts, currants, parsley and celery.
- Add tamari and vinegar.
- When the squash is soft, remove from the oven and scoop the seeds out with a spoon. Place the squash back in the pan, with the inside facing up and fill with a rounded heap of the rice mixture.
- Bake at 350 degrees for 20 minutes more.
