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Savory Stuffed Sweet Dumplings
Savory Stuffed Sweet Dumplings

Category: Side Dish | Serves: 4

(155 ratings)

Nutrition Information:
Calories: 260
Protein: 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.
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 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.

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