Recipe: Stuffed Sweet Dumpling Squash
These squash are small, sweet, and delicious. Look for them at your local farmer’s market. About the size of a grapefruit, and delightful either sweet or savory! This recipe would be perfect for a turkey-free thanksgiving dinner.
Prep Time: 20 min
Cooking Time: 1 hour 30 min
Ingredients:
2 sweet dumpling squashes (approx. 24 ounces)
1/2 cup long-grain brown rice
1 1/4 cup water
2 cups tomatoes, chopped
1 cup onion, chopped
1 cup green bell pepper, chopped
1/4 tsp freshly ground black pepper
1/2 tsp dried thyme leaves
1/2 tsp dried marjoram
1 1/2 tbsp extra virgin olive oil
1/2 cup raw pine nuts, toasted
salt to taste
Directions:
1. Cut squashes in half lengthwise (from stem to blossom end). Scoop out seeds, and place the squash cut side down on a baking sheet covered with aluminum foil, shiny side down.
Bake at 400ºF for 40 minutes.
2. While squashes are baking, combine rice, water, and salt in a 2-quart saucepan. Cover and bring to a boil over high heat. Turn heat down to low and steam 35 to 45 minutes until tender.
3. Combine tomatoes, onion, bell pepper, black pepper, herbs, and olive oil in a large skillet. Sauté over high heat until onions are softened and transparent, about 5 to 7 minutes.
4. When rice is cooked, add to ingredients in skillet along with pine nuts and mix well. Season to taste.
5. Stuff squash cavities
.
6. Spread the remainder of the stuffing onto the bottom of a lightly oiled 7″ x 9″ baking pan.
7. Lay squashes on top of stuffing. Cover baking dish with aluminum foil, shiny side down. Bake at 350ºF for 25 to 30 minutes.
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