|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.
This recipe sounds so good!! I'll be trying it out and maybe even add it to Thanksgiving dinner this year!ReplyDelete