Wild Rice Stuffed Carnival Squash - Center for Nutrition Studies

Ingredients

• 12 mall to medium carnival squashes
• 2 cups long grain brown rice
• ½ cup wild rice
• 5 cups water
• 2 pinches of sea salt
• 2 medium onions, diced small (~2½ cups)
• 1 tsp dried sage or 1 Tbsp fresh sage, minced
• 2 tsp dried basil or 4 Tbsp fresh basil, minced
• Pinch of dried or fresh thyme
• Pinch of dried or fresh rosemary
• ½ cup raw pumpkin seeds, toasted
• 1 cup raw walnuts, toasted and chopped
• ⅔ cup currants
• 1 bunch parsley, minced (~1 cup)
• 3-4 stalks of celery, diced small (~2 cups)
• 2½ Tbsp wheat-free or regular tamari
• 1½ Tbsp umeboshi plum vinegar