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.

Gluten-Free Vegan Minestrone Soup

I love a good chunky soup.  Liquid soups (like tomato soups) are nice sometimes... but a liquid meal reminds me of being sick and unable to eat anything.  Chunky soups are satisfying and much more flexible.


It has become tradition that I visit my parents every Wednesday night and my mom makes me dinner.  She is very good at accommodating my gluten-free (and vegetarian) diet.


This Wednesday that just passed she made Gluten-Free Vegan Minestrone Soup.  It was fantastic.


This recipe isn't completely from scratch...  my mom originally was going to make it from scratch before remembering I had left a Gogo Quinoa Minestrone Soup Mix in the cupboard.  She used the mix and added a bunch of stuff.


I have made the Minestrone Soup Mix before and added 1/2 - 3/4 cup extra pasta and it is really good.  But I'd go for my mom's modified recipe with massive vegetable chunks and diced tomato any day!

Gluten-Free Vegan Minestrone Soup

1 package Gogo Quinoa Minestrone Soup Mix
4 cups water
1 tbsp olive oil
1/4 cup onion, diced
2 celery stalks, sliced
1 large carrot, diced
1 large can diced tomatoes
1 garlic clove, minced
1/2 can chickpeas


Heat oil and add onions and celery and cook until softened in a large pot. 


Add 4 cups water, bring to boil and add diced carrots. Boil for about 10 minutes.


Add the contents of the Gogo Quinoa Minestrone Soup Mix, the can of diced tomatoes and minced garlic.


Bring to boil and simmer for about 45 until vegetables are cooked.  Add chickpeas just before taking off heat.


Optional: Add cooked sliced green beans and corn or other veggies if desired.




If you do not have Gogo Quinoa Minestrone Soup Mix you can substitute two cubes of bouillon, 1 cup GF macaroni or penne pasta, 1/3 cup kidney beans and some peas.  Add them at the appropriate times to allow them to finish cooking with the other ingredients.

I am thankful for...

In honour of Thanksgiving 2011 (in Canada, eh) here are 8 things for which I am thankful.

1. My family.  

Currently my brother is on the other side of the country.  But my parents are close and I see them often.  I am lucky to have very supportive parents who have been there through the good and the bad.  My dad is Mr Fix-It and my mom always lends an ear for my thoughts.  I talk to my mother online every day.  I probably don't say it often enough... I love my family.

 

2. My job. 

I work in a health food store full time and get to order in all the gluten-free goodies that I want.  I like to help customers, especially those with Celiac... newly diagnosed customers are my fave :P  Most days I love my job.

3. My cats.  

I don't live with "my" cats anymore... but I am thankful to have grown up with my black cat since grade 4 and my ginger cat for the last couple years.

They are complete opposites when it comes to personality (and appearance) but I love them both. I go home to visit them once or twice a week.  If I had kids they would be on this list... but since I don't, the cats claim their spot.

Friendly and sometimes crazy cat

Grumpy cat

4. Live in Canada

It might sound cheesy, but I am thankful to live in a country that encourages freedom of speech, has great education opportunities, offers free healthcare and has changing seasons.

5. My health
Aside from having Celiac Disease and a few related symptoms and vitamin/mineral issues, I have no major health issues and am thankful for that.  There are many diseases out there that require (expensive) medications or painful treatments/surgeries, so I am happy that all I have to do is cut gluten from my diet.

6. Roof over my head

And a nice kitchen to bake gluten-free goodies in :)

This picture is clearly from before I moved all my stuff in.  Counterspace quickly diminishes when you put in all your knick-knacks.

7. Restaurants and people in general becoming more aware of the gluten-free diet

I was diagnosed nearly 6 years ago and have seen gluten-free products and options explode in stores, restaurants and bakeries.  More and more information is becoming available and I often talk with people who are either gluten-free themselves or know someone who does not eat gluten, for various reasons.  Mind you, I work in a health food store so I probably encounter more gluten-free people than the average person.

8. Internet

I love that I can research information online and have an answer within minutes.  The Internet has allowed me to communicate with so many others with Celiac Disease and it allows us to share gluten-free information with others.  I have had the opportunity to "meet" so many wonderful Celiacs out there.

Thanks to the Internet, I am able to share my list of gluten-free restaurants and bakeries.  I also like that I can complete my school courses online, without ever having to leave the comfort of home.

I'm probably forgetting something... but that's all I got for now.  My brain is on vacation today :)

Happy Thanksgiving!