Acorn Squash with Quinoa and Wild Rice Medley. Meat and Vegetarian Versions IP

This Squash can be made with Italian or an Indian flair depending on seasoning. I give both choices. Also if you want to, you can cut the recipe in half for just one Squash. Two (4 halves) will fit well in the 8qt.
Just an FYI, I usually use a 1:1 Ratio of Liquid to Quinoa for any Quinoa that I Make. 6 min/10-15 Min NPR.

INGREDIENTS. For 1 Acorn Squash WITH MEAT:
1 Acorn Squash Deseeded, add the Bacon below to the cavities
1/2 c Quinoa.
1/2 c Rice Medely
7 Sausage Links Sliced.
1/4 c REAL Bacon crumbles or chopped cooked bacon
2 Tbsp Dry soup Veggies (peppers, onions carrots etc).
2 Tbsp Craisins.
3 Tbsp Slivered Almonds or Nuts like Pecans or Cashews
1 Tbsp unsweetened Coconut if desired.
2 tsp Reduced Sodium Better than Bullion Chicken.
2 Tbsp Evoo.
2 Tbsp Butter. Divided..(1 tsp per Acorn cavity)
2 Cloves Garlic minced
1/2 c Chopped Onion.
1/2 tsp Italian Season (or Garam Masada for Indian Flair)
3-4 c Fresh Baby Spinach. (Save til after).
OPTIONAL.. 2 Tbsp Brown sugar to be divided between Acorn Cavities.

INGREDIENTS for 2 Squash.. VEGETARIAN VERSION
2 med sized Acorn or small Butternut Squash cut in half lengthwise and de seeded.
1/2 Sweet Vidallia Onion fine chopped (1 c).
1 Apple chopped (1 c).
3 cloves Garlic Minced.
1/2 C Cashews
1/2 c Craisins.
1 c wild rice Medely.
1 c quinoa, any kind
2 1/4 c water or vegetable Broth (For non vegetarians you can use Chicken Broth or water and 1 heaping Tbsp Costco’s Better than a bullion Chicken) the onions and apple will add more liquid to the rice.
1 tsp of Italian season —-OR —-2 tsp Garam Masada (for Indian flair).
1 tsp Mrs Dash Onion and Herb seasoning.
1/2 tsp Salt.
1/2 Tsp Pepper
1/4 c Tbsp Evoo divided.
2 tsp Butter
2 Tbsp Basalmic Vinegar.
3-5 Oz Baby Spinach (save til last)

Optional 1/2 Tsp red Chili flakes. (More if you like the kick)
or 1 Serrano Pepper chopped.

DIRECTIONS FOR EITHER OF THE ABOVE:
After you cut and de seed the Squash, drizzle a couple of teaspoonfuls of EVOO on the halves, add tsp Butter to each cavity as well. Sprinkle with Salt and Pepper and the Mrs Dash onion and Herb or your favorite Seasoning Salt. Set aside.
Rinse the Rice and Quinoa well and drain well before adding it to the Pot. Add the Water or Broth, Onions, Garlic and all other Ingredients except for the Squash and Spinach, add the 2 Tbsp olive oil and 2 Tbsp Butter to the Pot, then add a long legged trivet. If using the 3 qt, use the normal one Stack the Squash in the pot strategically to allow for even cooking criss cross if you will. I have made half this Recipe and have also used the 3 qt….Two Acorn halves fit in the
3 q well.
If your using the 6 or 8 qt just set the Trivet right down into the Rice Medley mixture and set the Squash halves on the Trivet. Set time for 6 min. Allow 10-15 min NPR. Take the Lid off and remove the Squash ..set aside and keep warm. Taste and add more salt or other seasoning if necessary. Dump the Spinach in and mix with the Rice and Quinoa. Close the Lid and let it set for about 3 min.
spoon into the Squash Cavity and Serve.

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BELOW FOR 2 SQUASH VEGETARIAN VERSION