Sweet Dumpling Squash with Orange-Scented Quinoa Stuffing

When roasted, the skin of a dumpling squash gets tender and delicious.  Cut the roasted squash into boat shapes, rings, or make little “pots” out of them as explained below before stuffing for different presentations.  Other squash, such as carnival or acorn squash would suitable substitutions; just note the skin on these squash cannot be eaten!

6 small dumpling squash (one per person)

2 tablespoons extra virgin olive oil, plus more for rubbing squash

2 cups quinoa

3 ½ cups water

½ teaspoon sea salt

6 shallots

1 pound cremini mushrooms, thinly sliced

2 tablespoons mirin

3 stalks celery, diced

1 cup dried cranberries

½ teaspoon nutmeg

1 cup toasted pine nuts

2 tablespoons walnut oil (or more extra virgin olive oil)

2 tablespoons fresh orange zest

½ cup chopped fresh parsley

4 cups lightly packed washed baby spinach

sea salt and freshly ground black pepper

Roasting Squash

Preheat oven to 450 degrees.  Wash squash well.  Rub each squash with oil and place whole on parchment-lined cookie sheet.  Bake 45 minutes or until just soft (time will vary depending on size of squash).  Remove from oven and set aside.

Preparing Quinoa

Rinse and drain quinoa.  Place in a large pot with water and salt and bring to boil.  Cover, reduce heat and summer 15 minutes or until all liquid is absorbed.  Set aside to cool slightly.  (Can be done the day before, or use leftover cooked quinoa for a shortcut!)

Preparing Stuffing

In a large skillet over medium heat, sauté shallots and mushrooms in oil until soft.  Add mirin, celery, cranberries, and nutmeg and sauté 3 minutes longer.  Fluff quinoa with fork and add to the skillet.  Remove from heat, fold in pine nuts, walnut oil, orange zest, parsley and spinach.  Continue stirring until spinach has wilted.  Season to taste with salt and pepper.

Assembling

Carefully cut a circle around the stem of each squash to remove the “lid”.  Scoop out seeds and fill with stuffing.  Top with a sprinkle of fresh parsley, set lid on the side and serve.

Serves 6

Preparation time: about 1 hour

Adapted from Clean Food by Terry Walters