Ingredients

1-2 Carnival, Delicata or Acorn Squash

1 to 2 T chopped pecans

1 tablespoon olive oil

1/2 C onion, chopped

1/2 C chopped celery

1 3/4 cup vegetable broth

1/2  cup  wild rice, rinsed and drained

1 tablespoons chopped fresh sage leaves or 1/2 teaspoon dried rubbed sage

1/2 cup quinoa, rinsed and drained

2 to 3 chopped dried apricots

1 to 2 T chopped dried cherries

1 to 2 T chopped dried cranberries

Salt

1. Rinse squash, pierce each with a fork several times and set in a 10 x 15 inch pan.  Add 3/4 cup water to pan and cover tightly with foil.

2. Bake in a 350° oven until the squash are tender when pierced, 45 minutes to 1 hour.

3. Meanwhile, in a 2 - 3 quart pan, stir chopped pecans over medium heat until golden, about 5 minutes.  Remove from pan.

4. Add olive oil, onions and celery to the pan; stir over medium-high heat until the onions are limp, about 6 minutes.  Add vegetable broth, wild rice and sage.  Bring to a boil over high heat.  Cover, reduce heat and simmer for 40 minutes.  Stir in quinoa, cover, and simmer until both of the grains are tender to bite, 15 to 20 minutes longer.

5. Stir in apricots, cherries, cranberries and pecans.  Add salt to taste.  Keep warm until squash are ready.

6. When the squash are cooked cut in half.  Scoop out and discard seeds.  Mound filling into squash cavities.  Serve.

Quinoa (pronounced KEEN-wah) is a species of goosefoot (Chenopodium) grown as a crop primarily for its edible seeds.  Quinoa has a light, fluffy texture when cooked, and its mild, slightly nutty flavor makes it an alternative to white rice or couscous.

Ingredients 

2 tablespoons butter

2 cups sliced leeks

1 (9 inch) frozen pie crust, thawed

1 cup shredded Swiss cheese

1/4 cup grated Romano cheese

1 tablespoon all-purpose flour

4 eggs

1 3/4 cups heavy cream

1 tomato, thinly sliced

salt and pepper to taste

Preparation

1. Preheat oven to 450 degrees F (230 degrees C).

2. Melt the butter in a skillet over medium heat.  Sauté the leeks until tender.  Spread evenly over the bottom of the pie crust.

3. In a bowl, toss together the Swiss cheese, Romano cheese, and flour.  Spread over the leeks.

4. In a separate bowl, beat together the eggs and heavy cream.  Pour over the cheese layer in the pie crust.  Top with the tomato slices.  Season with salt and pepper.

5. Bake 15 minutes in the preheated oven.  Reduce heat to 325 degrees F (165 degrees C).  Continue baking 30 minutes, until the crust is lightly browned and a knife inserted in the center of the quiche comes out clean.

Ingredients 

2 1/4 cups water

3/4 cup low-salt beef broth

1/3 cup rice vinegar

1/3 cup low-sodium soy sauce

2 tablespoons brown sugar

1/4 teaspoon ground cinnamon

1 tablespoon vegetable oil

1 pound beef stew meat, cut into bite-sized pieces

1 1/4 cups chopped green onions

1 garlic clove, minced

1 teaspoon minced peeled fresh ginger

2 cups thinly sliced bok choy

1 1/2 cups thinly sliced carrots

2 cups hot cooked wide rice noodles or fettuccine

Preparation

Combine first 6 ingredients, stirring with a whisk.  Set aside.

Heat vegetable oil in a large Dutch oven over medium-high heat.  Add beef, browning on all sides.  Add broth mixture, green onions, garlic, and ginger.  Bring to a boil.

Cover, reduce heat, and simmer for 1 hour and 30 minutes or until beef is tender.  Stir in bok choy and carrots.  Cook 5 minutes or until tender.  Serve beef mixture over noodles.