Wild Rice Stuffed Squash
|Canned reduced sodium chicken broth||29 Ounce (2 Cans ,14 1/2-Ounce Each)|
|Dried thyme||1 Teaspoon, crushed|
|Uncooked wild rice||2⁄3 Cup (10.67 tbs), rinsed|
|Leeks||3 Medium, green parts removed, ends trimmed, and chopped for 1 cup|
|Uncooked long grain rice||2⁄3 Cup (10.67 tbs)|
|Winter squash||12 Small (Such As Acorn, Sweet Dumpling, Or Golden Nugget, Each About 3 1/2 To 4 Inches In Diameter)|
|Butter/Margarine||1⁄4 Cup (4 tbs), cut up|
|Dried cranberries/Dried currants||1⁄2 Cup (8 tbs)|
|Dried apricots||1⁄2 Cup (8 tbs), snipped|
|Fresh sage leaves||4 (Optional)|
Bring chicken broth and thyme to boiling in a large saucepan.
Add uncooked wild rice; reduce heat.
Cook, covered, for 30 minutes.
Add leeks and uncooked long grain rice.
Cover and simmer 15 minutes more or until rice is tender.
Let stand, covered, 5 minutes.
Drain excess liquid, if necessary.
Meanwhile, wash squash; cut off and discard the top one-third from the stem end of each.
Scrape out seeds with a spoon.
Place squash, cut sides down, in a 15x10x1-inch baking pan.
Bake in a 350° oven for 50 minutes or until tender.
Remove and set aside.
Stir butter, dried cranberries, dried apricots, salt, and pepper into rice mixture until butter melts.
Mound stuffing into squash.
Return to baking pan.
Cover with foil.
Bake in a 350° oven for 20 to 25 minutes or until heated through.
Garnish with sage leaves and kumquats, if desired.