Quinoa and Wild Rice Stuffed Squash

I am excited to be able to share some of our favorite recipes with you! I come from a family of great cooks, and many of the recipes I will share are tried and true and well-loved many times over by my family! I have also been on a Pinterest CRAZE, looking for all kinds of new and wonderful recipes to add to my collection, and boy have I found some doozies! Some of them have quickly become family favorites as well.

My sweet friend Monica gave me some super cute little patty pan squash the other day. I had never cooked patty pan squash before, but my family loves yellow squash, so I was definitely excited to try them out! After Pinteresting around for a bit, and doing a search for patty pan squash recipes, I decided to make some kind of stuffing to put in those adorable little guys. I found several good-looking recipes and gave one a try, tweaking the ingredients here and there to accommodate our diet, and also to use ingredients I had on-hand (…and not have to go buy ones I didn’t). The result was A-MAZING! My boys loved this squash so much that we had it again later that week, with yellow squash instead. We’ve had it several times since, and have thoroughly enjoyed it every time!

So, I’m sharing the recipe with you today. You are welcome. 🙂 It really is seriously good. Like, you-need-to-get-up-now-and-go-get-some-squash-so-you-can-make-it-tonight good. I just wish I’d snapped a picture of the patty pans for you. They really were just too darn fun. Next time I make it, I’ll do that and add the picture in.

Quinoa and Wild Rice Stuffed Squash

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour, 15 minutes

Yield: 3 - 4 servings

Quinoa and Wild Rice Stuffed Squash

Delicious roasted squash stuffed with a savory medley of wild rice, quinoa and sauteed veggies...Can we say YUM?! This is an amazing recipe I found on Food.com. I tweaked it slightly, but it is pretty close to the original, which can be found here: http://www.food.com/recipe/quinoa-and-wild-rice-stuffed-squash-296245


  • 6 small-medium sized squash—you can use acorn squash, yellow squash, or our personal favorite, the patty pan squash!
  • 1/2 cup uncooked wild rice
  • 1/2 cup uncooked quinoa, rinsed (red or white)
  • 2 cups water
  • 1/2 teaspoon salt
  • 4 teaspoons butter or olive oil
  • 4 green onions, chopped
  • 2 cloves garlic, minced
  • 1 cup chopped celery
  • 1/3 cup chopped brightly colored bell pepper (optional, but adds nice flavor and color)
  • 2 teaspoons dried sage
  • 1/2 cup dried cranberries
  • 1/2 cup dried apricots, chopped (optional)
  • 1/2 cup chopped almonds or pecans/walnuts
  • Salt to taste (1/2-1 teaspoon)
  • 1/2-3/4 cup orange or cranberry juice (I use the cranberry)


  1. Put rice, rinsed quinoa, 1/2 t salt and the 2 cups water in a pot on the stove. Bring to a boil, reduce heat, cover and simmer on low for 50 minutes. Remove from the stove and let stand, covered, for 10 minutes.
  2. Part way into the cooking time, halve the squash, scoop out the seeds to make a little "bowl" and place them, cut side down, in a baking dish or roasting pan. Bake until tender, about 25 minutes. (Note: You don't want to scrape the insides out too close to the outer skin--they need to have some body so they will hold their shape.)
  3. Meanwhile, heat oil in a skillet over medium heat. Add green onions, celery, garlic, bell pepper and sage. Cook, stirring often, until veggies begin to soften. Add dried fruit and nuts and cook until heated through. Fluff the rice/quinoa with a fork and add to the skillet. Add juice and mix until heated through. If it seems too dry, add more juice. Season with salt, to taste.
  4. Remove squash from oven and arrange, cut side up on a serving plate (or on individual dinner plates). Spoon filling into each squash cavity and then serve.

I'd love to hear what you have to say!

About Susan Cunningham

Susan lives in Texas with her husband and son. She loves sharing about her faith in Jesus, writing, homeschooling her boy, natural living, eating real food, pursuing health and wellness, and teaching others about essential oils. She blogs about real life at www.livethereallife.com.

1 comment on “Quinoa and Wild Rice Stuffed Squash

  1. Pingback: Recipe Roundup – Dinner Time! | Live the Real Life

Leave a Reply

Your email address will not be published. Required fields are marked *

CommentLuv badge