What a wonderful way to enjoy a dinner. But with a two-year-old? Yes, this squash did it; she was silent for the majority of the meal.
I tried these out on a whim because I thought sweet dumpling squash sounded like fun when I saw them at PCC this weekend. I had no idea how to cook them, I just knew I wanted them stuffed with something delicious.
I looked in the fridge as the dumplings were cooking and found some leftover quinoa, then I added currants because my daughter loves them so much. There was some onion I’d already chopped earlier today that I wanted to use up, and I thought some celery would add a nice crunch. Mixed it all together and the effect I got was:
A silent dinner.
The kind of silence when there is the occasional sound of a fork on a plate, and the food is disappearing quickly and happily. I was totally surprised!
My mom used to tell me “Silence is golden” which I never really understood until I had a baby and there wasn’t much silence anymore, ha ha! I love the talking, the running commentary, the endless questions and stunningly wise statements that come from my Sweet Pea, but when the silence does come, it is, in fact, golden.
Stuffed Sweet Dumpling Squash
- 3 organic sweet dumpling squash
- 1 cup cooked organic quinoa (you could substitute rice, amaranth or another grain here)
- 1/2 cup chopped organic onion
- 1/4 cup organic currants
- 1 stalk organic celery
- 1/2 teaspoon organic cinnamon
- 1/4 teaspoon organic ginger powder
- a dash of basil
- salt and pepper to taste
- baking dish
- knife and cutting board
- pan and spatula
- Preheat oven to 375F. While the oven is preheating, soak the currants in a little water.
- Cut off the top of the squash, then carve out the middle. You can either save the seeds and roast them like pumpkin seeds (I’ve heard they are good, but have not tried it myself) or you can compost them.
- Place the squash cut side down in a lightly oiled baking dish and place into the 375F oven for 30 min.
- While the squash is cooking, heat up some oil in a pan and add in the chopped onion. Cook for about 2 minutes, then add the spices, currants (drain them first!) and the celery.
- Cook for another 5 min or so, then add in the quinoa and cook for another 3-4 minutes. Set aside. Now, go and play b/c you have awhile until the squash is ready!
- Once the squash has cooked for 30 min, take it out, flip it over and spoon in the quinoa filling. Then put it back in the oven for an additional 20 min.
- Remove from the oven and let it cool for a few minutes before serving.
We had our squash with a simple salad of baby spinach, fresh sugar snap peas from our garden and a little oil, salt and balsamic vinegar on top!
….And yes, Mormor, the silence was golden