Stuffed Sweet Dumpling Squash Recipe
These adorable squash are perfect for baking and stuffing with tasty veggies, grains, and warming spices. This vegetarian (with an option for vegan) recipe will be an excellent addition to your Autumn food rotation!
(full recipe at bottom)
Cut the tops off of the squash and scoop out the seeds. Squash seeds can be seasoned and baked just like pumpkin seeds!
Place face down to bake until fork tender, about 30 minutes.
While the squash is baking, prepare the stuffing by cooking the quinoa, vegetables, and chopping the pistachios.
Stuff the squash with the filling and return to the oven for about 15 minutes.
Serve warm and garnish with cheese or nuts. Enjoy!
Stuffed Sweet Dumplings
4 Sweet Dumpling Squash
3 Tbs Olive Oil
1 Small Onion, diced
2 Garlic Cloves, diced
1 Small Zucchini, small dice
1 Mini Eggplant, small dice
1 Yellow Bell Pepper, small dice
1 Cup cooked Quinoa
1/4 Cup Pistachios, shelled and coarsely chopped
1/4 Cup Shredded Parmesan Cheese (omit for vegan option)
Seasoning: Salt, Black Pepper, Cinnamon, Cumin, Coriander
Preheat oven to 375 F.
Cut the top off of each squash and scoop out the seeds.
Rub olive oil on the inside of the squash and season with salt and pepper.
Place squash face down on a baking sheet. Bake until fork tender (30 mins).
Remove squash from oven, keep the oven on. Place squash in a baking dish.
While squash is cooking, heat olive oil in a saute pan. Saute onion until translucent, add garlic.
Add chopped zucchini, eggplant, pepper, and seasoning and cook until tender.
Add vegetable saute to the cooked quinoa, cheese (if using) and nuts.
Stuff each squash with the filling, cover dish with foil and return to the oven for 15-20 minutes.
Serve warm, garnish with extra cheese or nuts.
TIPS: The listed veggies can be substituted with other seasonal or favorite veggies. The quinoa can be substituted with your favorite grain such as millet, farro, or wild rice.
BONUS: Depending on the size of your squash, you might have extra filling leftover. It makes a great base for a lunchtime grain bowl; just add greens, cuke, tomato, avocado, some tzatziki and voila! Lunch is served!