1 cup wild rice
2 acorn squash
2 Tbsp coconut oil
½ cup quinoa
1 clove garlic, minced
¼ cup leeks, chopped (white part only)
2 stalks celery, diced
¼ tsp thyme
¼ tsp marjoram
½ cup dried cranberries, unsweetened, chopped
¼ cup raw pecans, chopped
½ tsp salt
¼ tsp pepper

Preheat oven to 350F.
Prepare wild rice by rinsing thoroughly.
In a medium saucepan, 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 de-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 and celery. Sauté until soft. Stir in the seasonings, pecans and cranberries and sauté 2 more minutes.
In a mixing bowl, combine the sautéed mixture, 1 cup prepared wild rice and 1 cup prepared quinoa. Scoop into squash and serve.