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Friday, November 25, 2011

Stuffed Sweet Dumpling Squash

Squash-aholics Anonymous
This is yet another absolutely divine recipe utilizing squash (I think I'm addicted!). Sweet Dumpling Squash is a type of winter squash that has a hint of a sweet flavor (hence the name). The sweetness of the squash pairs perfectly with this slightly spicy filling comprised of portobello mushrooms, quinoa, walnuts and other delicious add-ins.

Stuffed Sweet Dumpling Squash
Gluten Free
Serves Two (2 Squash Quarters per Serving)

1 Sweet Dumpling squash, seeds and stem removed and cut into quarters
2 tsp. extra-virgin olive oil, divided
1/4 cup quinoa
3/4 cup + 1 tbsp. low-sodium chicken broth
1 portobello mushroom, cleaned and cut into small cubes
1 clove garlic, minced
3 tbsp. fresh parsley, chopped
2 tbsp. walnuts, chopped
3/4 tsp. red wine vinegar
crushed red pepper flakes, to taste
salt & pepper

1. Preheat oven to 425 degrees. Line a baking sheet with aluminum foil and spray with nonstick spray.

2. Brush each squash quarter with a 1/4 tsp. of olive oil and season with salt and pepper. Place cut side down on baking sheet. Roast the squash until tender and caramelized, 25-28 minutes (tip squash over halfway through so other part of flesh will caramelize). If squash finishes before filling is ready, tent with aluminum foil.

3. Meanwhile, prepare the quinoa for the filling. Place the quinoa and 3/4 cup chicken broth in a small saucepan. Bring to boil, then reduce heat and simmer covered until liquid is absorbed, about 18 minutes. Fluff with a fork prior to serving.

4. To prepare the mushrooms, heat 1/2 tsp. of olive in a small pan over medium heat. Once oil is hot, add garlic and saute for about a minute.

5. Add mushrooms and cook until tender about 8 minutes. Deglaze the pan with 1 tbsp. chicken broth and continue cooking until the majority of the liquid is absorbed, being sure to scrape the bottom of the pan. Season mushrooms to taste with salt, pepper, and crushed red pepper flakes.

6. To assemble the filling (once mushrooms, quinoa and squash are cooked), combine quinoa, mushrooms, parsley, walnuts, red wine vinegar in a medium bowl. Season with salt and pepper and additional red pepper flakes if desired.

7. Spoon filling into squash quarters and serve!

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