Side Dish

Sweet Dumpling Squash Stuffed with Lemon-Herb Rice

Name: Sweet Dumpling Squash Stuffed with Lemon-Herb Rice
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 6 servings
Ingredients: 3 cups cooked brown rice; 3 Sweet Dumpling or other small winter squash; 1/8 cup minced fresh parsley; 1 teaspoon minced fresh rosemary; 1/8 cup minced fresh sage; 1/2 teaspoon dried thyme (or 1 tablespoon fresh, minced); 3 cloves garlic, minced; juice of 1/2 large lemon (such as Meyer); 1/2 teaspoon lemon zest; 1 onion, chopped; 2 tablespoons pine nuts, lightly toasted; salt and pepper; 1 tablespoon soy sauce; 1/4 cup water

13 December 2024

Not yet ratedRate Recipe

Total Time70 Mins

Serves6

Per Serving$0.50

Photo coming soon

Discover the delightful flavors of autumn with our Sweet Dumpling Squash Stuffed with Lemon-Herb Rice. This vibrant dish not only showcases the natural sweetness of the squash but also brings a burst of freshness with its zesty lemon and aromatic herbs. Perfect for those seeking a vegetarian, vegan, gluten-free, and dairy-free option, this recipe is a wholesome addition to any meal.

Dairy Free Vegetarian Vegan Side Dish Onions Rosemary Brown Rice

Method:

1
Cut the squash in half and remove seeds and strings.
2
Sprinkle with salt and pepper and place face-down on an oiled baking sheet (I used a silicone sheet liner).
3
Bake for 30 minutes, or until tender. (Different types of squash will take different lengths of time. Test by piercing with a fork in thickest areas.)
4
Remove from oven but keep oven turned on. While the squash are cooking, prepare the lemon-herbed rice. Spray a non-stick pan with olive oil, heat, and sauté the onion until it begins to brown, about 5 minutes.
5
Add the garlic and cook for another minute.
6
Add the rice, 1/4 cup water, lemon juice and zest, soy sauce, and herbs. Stir well, cover, and cook on low heat just until warm.
7
Add the toasted pine nuts and salt and freshly ground black pepper to taste. Stuff the rice into the cavities of the squash.
8
Place them upright in a baking dish and drizzle about a teaspoon of water over each. Cover tightly with aluminum foil and bake for about 20 minutes, until hot throughout.
9
Serve warm, garnished with additional fresh herbs, if desired.

About this recipe

Imagine the tender, roasted squash cradling a warm, savory filling of brown rice, infused with the fragrant notes of parsley, rosemary, and sage. The combination of toasted pine nuts adds a delightful crunch, while the hint of lemon elevates the dish to a new level of brightness. Whether served as a side dish for a festive gathering or as a comforting main course, this recipe is sure to impress your family and friends.

With a total preparation and cooking time of just 70 minutes, you can easily whip up this nutritious dish any day of the week. Each serving is not only satisfying but also light on calories, making it a guilt-free indulgence. So, roll up your sleeves and get ready to enjoy a deliciously healthy meal that celebrates the bounty of the season!

Adapted from Fat Free Vegan

Kit For This Recipe

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