Preheat oven to 350°

Prepare wild rice by rinsing thoroughly. In a medium sauce pan bring 3 cups water and rice to a boil. Reduce heat and simmer, covered for about 60 minutes, until water is absorbed.

Prepare the squash by cutting in half length-wise and seeding. Place squash on a baking sheet skin side down. Use 1 Tbsp. coconut oil and brush on inside of squash and sprinkle with salt and pepper to taste. Bake in oven for 45 minutes.

Prepare the quinoa by rinsing thoroughly and placing in a small sauce pan with ¾ cup water. Bring to a boil. Cover, reduce heat to a simmer and cook 15 minutes.

Heat a medium-sized frying pan over medium heat add 1 Tbsp. coconut oil, garlic, leeks, celery saute until soft. Stir in the seasonings, pecans and cranberries and saute 2 more minutes.

In a mixing bowl combine the sauteed mixture, 1 cup prepared wild rice and 1 cup prepared quinoa. Scoop into squash and serve.

Serves 4 as a main dish and 8 as a side dish