Quinoa Stuffed Squash

I’ve been taken to ordering items from my CSA that I’ve never cooked with before. It keeps things interesting and I really do enjoy trying new things. I saw Sweet Dumpling Squash on the list and with a name like that how could I not order it. They look like mini pumpkins and have the most unique green and yellow striations I have ever seen. And yes their flesh is sweet like their name suggests.

We sliced them, de-seeded them and gave them a nice sprinkling of salt and pepper and then a little liquid gold before plopping them into the oven. We decided on quinoa for the stuffing. Keen-Wah as it’s pronounced. I made the mistake of embarrassing myself a few years back pronouncing it GASP like the name suggests it would sound. I’m sure it won’t be the last time I pronounce something improperly. Whichever way you pronounce it for me to like quinoa it has to have A LOT of flavor to it.

I like to cook it with stock instead of water. Flavor booster number 1. Since the squash is slightly sweet I wanted the filling to be savory. We plopped in tomatoes, Cuban seasoning (I am obsessed with this seasoning) and then finished it off with black beans and a little sprinkling of cilantro. It’s so good your family won’t even know they’re eating something incredibly good for them!

Serve it as a side dish or a whole squash for a full meal.

Baci!

Quinoa Stuffed Squash

What You Will Need:

  • 2 sweet dumpling squash - halved
  • salt/pepper
  • olive oil
  • 2 cups stock
  • 1 cup quinoa
  • 2 teaspoons Cuban seasoning
  • 1 cup cherry tomatoes - halved
  • 15 ounces Bush's black beans - drained, rinsed

What To Do:

  1. Preheat oven to 350 degrees. Place squash halves onto a baking sheet lined with a silicone mat or parchment. Season with salt/pepper and drizzle with olive oil.
  2. Bake for approximately 30 minutes or until fork tender.
  3. Into a medium-large saucepan bring stock to boil. Add quinoa, seasoning, tomatoes. Return to boil. Once boiling reduce heat to simmer and cook for approximately 15 minutes or until liquid has absorbed.
  4. Add beans. Cover and set aside for 15 minutes.
  5. To assemble: fluff quinoa with fork and scoop into squash halves.
http://www.bellalimento.com/2012/09/14/quinoa-stuffed-squash/

 

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9 Comments

  1. 1

    We forgot about our CSA for the last three weeks! Though it hasn’t really dazzled me with the summer squash, tomato, cucumber, corn combo every time. I was hoping to get fennel, beets, and other non-garden-staples. Oh well. I’ve never used a sweet dumpling squash, gonna have to try that!

  2. 2

    These look so good! What a healthy dinner!

  3. 3

    This looks both healthy and satisfying. I just love squash.

  4. 4

    I have been buying Sweet Dumplings from the farmers market every weekend lately. They are so adorable! I haven’t gotten around to stuffing them yet, but when I do, this is the recipe I’ll be making! :)

  5. 5

    Paula, your beautiful squash photos are like an announcement that fall has arrived. (My favorite time of year!) The savory/sweet pairing you came up with sounds wonderful, too!

  6. 6

    I’ve never had this type of squash before! It makes such a gorgeous dish.

  7. 7

    This is so completely my kind of meal. I adore quinoa!

  8. 8

    What a lovely and healthy dish! Perfect for fall. :)

  9. 9
    Lora /

    So pretty and so fall. I just love this healthy stuffed squash:)

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