Ok, so this is probably the most beautiful thing I've ever made. Of course the sweet dumpling squash alone deserves a lot of the credit. It's also a really filling meal for under 300 calories. That's thanks to the huge amount of fiber packed into this 'lil guy.
I first made this when we received a sweet dumpling in our CSA box from the local farm. All I knew was that it was some type of winter squash, so I threw some veggies inside and added feta, because just in case it had no flavor feta would save the meal. Delicious. Im pretty sure I found them in the grocery store the next day and we had stuffed sweet dumpling squash all week. Now its a staple meal. Sweet dumpling is definitely sweet with a satisfyingly starchy texture. The skin is also tender enough for hardcore squash enthusiasts like me to eat.
I'm a huge fan of riced cauliflower. It works like bread crumbs, binding the rest of the veggies together and its mild flavor makes it super versatile. Aside from the cauliflower binding, switching up the veggies is totally doable: shaved brussel sprouts instead of kale, red peppers instead of tomato.
This recipe is vegetarian and grain free.
Serves 2
Ingredients:
1 small sweet dumpling squash- ideally 1 lb. after innards are removed
1 tsp olive oil
1/2 cup cauliflower, riced
1/2 small yellow onion, diced
1 chile pepper, minced
4 crimini mushrooms, diced
1/2 medium tomato, diced
1 cup kale, chopped
1/2 cup navy beans
1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp turmeric
1/2 cumin
1/2 tsp paprica
Pinch salt
Pinch black pepper
1/2 cup feta cheese, crumbled
Method:
Cut squash evenly in half. Scoop out the seeds and stringy innards and discard. Place Squash bowls, skin side up, on slightly greased baking sheet and roast in a 400 degree oven for 25 minutes, checking to make sure the flesh touching the sheet does not begin to darken too quickly.
Meanwhile. Heat riced cauliflower, chile pepper and onion in a lightly greased sauté pan over medium heat until onions are translucent and cauliflower is tender. Add mushrooms, tomato, kale, beans and spices and continue to cook until kale is wilted. Fold in the feta cheese and let rest until the squash are done roasting.
Remove squash from oven and flip so the cups are facing upwards. The flesh should be easily pierced with a fork. Stuff each with the feta mixture and return to the oven for an additional 5 minutes. Remove from oven and serve.
I first made this when we received a sweet dumpling in our CSA box from the local farm. All I knew was that it was some type of winter squash, so I threw some veggies inside and added feta, because just in case it had no flavor feta would save the meal. Delicious. Im pretty sure I found them in the grocery store the next day and we had stuffed sweet dumpling squash all week. Now its a staple meal. Sweet dumpling is definitely sweet with a satisfyingly starchy texture. The skin is also tender enough for hardcore squash enthusiasts like me to eat.
I'm a huge fan of riced cauliflower. It works like bread crumbs, binding the rest of the veggies together and its mild flavor makes it super versatile. Aside from the cauliflower binding, switching up the veggies is totally doable: shaved brussel sprouts instead of kale, red peppers instead of tomato.
This recipe is vegetarian and grain free.
Serves 2
Ingredients:
1 small sweet dumpling squash- ideally 1 lb. after innards are removed
1 tsp olive oil
1/2 cup cauliflower, riced
1/2 small yellow onion, diced
1 chile pepper, minced
4 crimini mushrooms, diced
1/2 medium tomato, diced
1 cup kale, chopped
1/2 cup navy beans
1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp turmeric
1/2 cumin
1/2 tsp paprica
Pinch salt
Pinch black pepper
1/2 cup feta cheese, crumbled
Method:
Cut squash evenly in half. Scoop out the seeds and stringy innards and discard. Place Squash bowls, skin side up, on slightly greased baking sheet and roast in a 400 degree oven for 25 minutes, checking to make sure the flesh touching the sheet does not begin to darken too quickly.
Meanwhile. Heat riced cauliflower, chile pepper and onion in a lightly greased sauté pan over medium heat until onions are translucent and cauliflower is tender. Add mushrooms, tomato, kale, beans and spices and continue to cook until kale is wilted. Fold in the feta cheese and let rest until the squash are done roasting.
Remove squash from oven and flip so the cups are facing upwards. The flesh should be easily pierced with a fork. Stuff each with the feta mixture and return to the oven for an additional 5 minutes. Remove from oven and serve.