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Savory Stuffed Sweet Dumplings
  (158 ratings) Nutrition Information:
Calories: 260Protein: 7 g Carbs: 42 g Fat: 9 g Saturated Fat: 1 g Sodium: 130 mg Fiber: 6 g
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Sweet dumpling squash is available September-December and has a honey flavor. This small winter squash is splendid when stuffed! Serve with meat or fish.
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Ingredients:
2 sweet dumpling squash (approximately 24 oz)
1/2 cup long-grain brown rice
1 1/4 cup water
2 cups chopped tomatoes
1 cup chopped onions
1 cup chopped green bell pepper
1/4 tsp freshly ground black pepper
1/2 tsp dried thyme leaves
1/2 tsp dried marjoram
1 1/2 Tbsp extra virgin olive oil
1/2 cup, raw pine nuts, toasted
Salt to taste
1/2 cup long-grain brown rice
1 1/4 cup water
2 cups chopped tomatoes
1 cup chopped onions
1 cup chopped green bell pepper
1/4 tsp freshly ground black pepper
1/2 tsp dried thyme leaves
1/2 tsp dried marjoram
1 1/2 Tbsp extra virgin olive oil
1/2 cup, raw pine nuts, toasted
Salt to taste
Directions:
| 1 | Cut squashes in half lengthwise (from stem to blossom end). Scoop out seeds, and place the squash cut side down on a baking sheet covered with aluminum foil, shiny side down. |
| 2 | Bake at 400ºF for 40 minutes. While squashes are baking, combine rice, water, and salt in a 2-quart saucepan. |
| 3 | Cover and bring to a boil over high heat. Turn heat down to low and steam 35 to 45 minutes until tender. |
| 4 | Combine tomatoes, onion, bell pepper, black pepper, herbs, and olive oil in a large skillet. Sauté over high heat until onions are softened and transparent, about 5 to 7 minutes. |
| 5 | When rice is cooked, add to ingredients in skillet along with pine nuts and mix well. Season to taste. |
| 6 | Stuff squash cavities. Spread the remainder of the stuffing onto the bottom of a lightly oiled 7" x 9" baking pan. Lay squashes on top of stuffing. |
| 7 | Cover baking dish with aluminum foil, shiny side down. Bake at 350ºF for 25 to 30 minutes. |
| 8 | ENJOY! |
| Ratings & Reviews |
(158 ratings) |
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Oct 07, 2024 |
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May 18, 2024 |
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