For my birthday dinner I made some stuffed squash for Chris and I. It was my first time working with wild rice actually and doing any sort of stuff squash. It turned out really well, so well in fact that Chris snagged the extra one for his lunch the next day.
3 acorn squash, tops removed, seeded. Bake upside down at 350 for about 45-60 minutes until the insides are tender (varies depending on the side of your squash)
Simmer 2/3 cup wild rice in 1 1/3 cup water until absorbed (about 50 minutes)
Simmer 2/3 cup quinoa in 1 1/3 cup water until absorbed
After rice and quinoa are done, mixed them together. In a pan heat some EVOO and sautee 1/2 cup diced red onion with 2 garlic cloves (pressed), stir in rice/quinoa mixture. Add a few TBSP water and stir in 1/2 cup dried cranberries, 1/2 cup chopped walnuts.
Season however you prefer (savory, sweet, spicy), I used Cumin, Ginger, and Salt. Then when I stuffed the filling into the squash I drizzled with some maple agave syrup. Awesome. The sweetness of the maple agave syrup really played well with the cumin.