|Squash Stuffed with Quinoa|
Who knew that I loved squash?
I can't say that I remember liking it when I was younger but I decided to buy one a couple weeks ago simply because it had a sticker on it for how to cook and it was cheap. That one has long since disappeared but I've bought more.
|The so-called "Sweet Dumpling" instructions|
Quinoa is a great source of protein for those with Celiac Disease and also vegetarians - so I got my bases covered.
*Note: I was trying to find a picture of sweet dumpling squash in order to show you guys what they look like. Mine looked nothing like what they were showing me online and definitely looked more like a carnival squash with the orange and deep green, as indicated on What's Cooking America. Now I'm confused... it was clearly labelled a "Sweet Dumpling." I've been calling it a sweet dumpling for two weeks. Anyway, I'm sure either one would work in this recipe.
|Carnival Squash |
(this is what I used and it was labelled Sweet Dumpling)
Squash Stuffed with Quinoa
1 cup quinoa
1/2 tsp cinnamon
Dried cranberries (couple tbsp)
Raisins (couple tbsp)
1 carnival squash (or sweet dumpling squash, whatever it was)
Preheat oven to 350*.
Cut the carnival squash in half, scoop out seeds and place squash face down on a baking sheet lined with aluminum foil. Put in oven for 35-40 minutes.
Cook quinoa according to package directions (usually 1 cup quinoa per 1 1/4 cup water).
Add cranberries, raisins and cinnamon to quinoa and let it sit covered away from heat for 5 minutes.
Once the squash is ready, scoop quinoa into squash and serve!
Optional: you may also add sliced almonds. I just didn't have any on hand this time.
Recipe can easily be doubled.