Squash Stuffed with Quinoa

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

I have been getting the sweet dumpling* squash.  It is quite small, which I like since I'm only feeding myself and who really wants to eat the same thing five nights in a row?  It is enough for two servings.


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.

Sweet Dumpling

Carnival Squash
(this is what I used and it was labelled Sweet Dumpling)

Squash Stuffed with Quinoa

Serves 2

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.