Stuffed squash satisfies vegans and meat-eaters

Start a new Thanksgiving tradition.
By GWEN SCHOEN
SCRIPPS HOWARD
It was an act of preservation that prompted Robin Thompson to create her recipe for Wild Rice Stuffed Squash.
"I'm surrounded by carnivores," says Thompson, a good-natured vegetarian who lives in Roseville, Calif. "I do cook meat, poultry and fish for the rest of the family, but I live on side dishes most of the time."
A few years ago, the Thompsons had 30 guests for Thanksgiving dinner. To feed them all, she knew it would take several turkeys and hams, which was OK with her. But coming up with something satisfying for a vegan is a challenge, even when you are the cook
"I wanted a special dish, too," says Thompson. "I had found a recipe for stuffed squash in my Vegetarian Times magazine, and even though it seemed like a festive and flavorful recipe that I would enjoy, it called for quinoa and I wasn't sure the kids would touch it."
Quinoa is a South American grain that many vegetarians are familiar with. It cooks like rice, but in about half the time. The flavor is nutty, similar to couscous.
"I experimented with the recipe, substituting wild rice for the quinoa. I added some dried cranberries for a Thanksgiving touch and some pecans and celery for crunch," says Thompson. The result was a recipe that not only tastes great, but looks beautiful and is easy to prepare. It even can be made a day ahead and reheated just before serving.
"The first year I served it, it was a big hit," says Thompson. "In fact, I had made it for myself and so many people wanted to taste it, that I hardly had any left for me. Fortunately, one squash can serve as many as four people when they are eating other things like turkey and stuffing."
Sent to magazine
After making the recipe several times for her family celebrations, Thompson sent it to Taste of Home magazine for consideration in its 2003 collection of holiday recipes. The magazine specializes in collecting recipes from readers, then publishing the best in hard-bound books.
Thompson thought her Wild Rice Stuffed Squash might help other vegetarians who feel passed over when it comes to holiday feasts. Apparently, the Taste of Home editors felt the same way. Her recipe was featured prominently in "Holiday & amp; Celebrations Cookbook 2003."
"I was surprised when my recipe was selected to be featured in the book," says Thompson. "It is very simple, and a good one to do a day ahead, so it's a natural for a holiday dinner."
"Taste of Home's Holiday & amp; Celebrations Cookbook 2003" can be ordered at www.countrystorecatalog.com.
WILD RICE STUFFED SQUASH
1 package (6 ounces) long grain and wild rice mix
21/3 cups vegetable or chicken broth
1 teaspoon rubbed sage
1 teaspoon dried thyme
2 celery ribs, chopped
1 medium onion, chopped
1 tablespoon olive or vegetable oil
3/4 cup dried cranberries
1/2 cup coarsely chopped pecan halves, toasted
2 tablespoons minced fresh parsley
4 medium acorn squash (about 22 ounces each)
3/4 cup water
In a large saucepan, combine the rice with contents of seasoning mix, broth, sage and thyme. Bring to a boil. Reduce heat; cover and simmer for 23 to 25 minutes or until rice is tender and liquid is almost absorbed. Meanwhile, in a large skillet, saute celery and onion in oil until tender. Stir in cranberries, pecans and parsley. Remove from heat. Stir in rice mixture.
Cut squash in half widthwise. Remove and discard seeds and membranes. With a sharp knife, cut a thin slice from the bottom of each half so the squash sits flat. Fill squash halves with about 1/2 cup rice mixture. Place in a greased 15-by-10-by-1-inch baking pan. Pour water into pan.
Coat one side of a large piece of heavy-duty foil with nonstick cooking spray. Cover pan tightly with foil, coated-side down. Bake at 350 degrees for 50 to 60 minutes or until squash is tender.
Note: Rubbed sage is dried sage that has been crumbled. If you use ground sage, use about half as much.
Robin Thompson of Roseville created this recipe for stuffed squash to serve for Thanksgiving dinner. The recipe was featured in "Taste of Home's Holiday & amp; Celebrations Cookbook, 2003" (Reiman Media Group)