Stuffed Sweet Dumpling Squash
- 3 sweet dumpling squashes
- 1 tablespoon olive oil
- 1 small onion, diced (about 1/2 cup)
- 1/4 cup shelled pistachios, coarsely chopped or any nut (pine nuts and pecans do nicely too!)
- 1/4 cup dried cranberries
- 1 teaspoon cinnamon
- Maple Syrup
- 2 cups cooked quinoa or wild rice
- Salt and freshly ground black pepper
Preheat oven to 375 F.
Cut squash in half and scoop out seeds. (The seeds can be roasted like pumpkin seeds.)
Place squash face-down in an oiled baking dish. Bake until tender when pierced with a knife, about 30 minutes. Remove squash from oven but keep oven on.
Prepare the stuffing while the squash is baking. Heat oil in a medium saucepan over medium heat. Add onions and sauté until onion is translucent. Add pistachios and cinnamon and sauté for another minute. Stir in the cooked quinoa or wild rice and season to taste with salt and pepper. Drizzle maple syrup on top of each squash.
Turn the squash upright in the baking dish and stuff with mixture.
Cover dish with aluminum foil and bake for another 20 minutes.
Serve warm, garnished with extra pistachios and maple syrup. The peel of sweet dumpling squash is generally tender enough to be eaten when cooked.