Adapted from fromaliceskitchen.blogspot.com
- 2 sweet dumpling squash
- ¼ cup shelled pistachio nuts or toasted pecans, chopped
- ½–¾ cup sweet peppers, diced
- ⅓ cup onion or shallots
- 2 cloves garlic, minced
- 1 small stalk of celery, diced (optional)
- 1 tablespoon olive oil
- Kosher salt and freshly ground pepper, to taste
- ¼ cup chopped dried dates, currants, or cranberries
- 1 cup greens, chopped (spinach or arugula work nicely)
- 1 cup quinoa or brown rice, cooked
- Preheat the oven to 375°F.
- Cut squash in half lengthwise and scoop out seeds (note: seeds can be roasted like pumpkin seeds). Season insides with salt and pepper.
- Place cut-side down in a lightly oiled baking dish, and bake until just tender (about 30 minutes or so). To test for doneness, press gently on the skin with a pot holder—when ready, it will give slightly because the inner flesh will be softened.
- While the squash cooks, heat up the oil in a large pan and sauté the peppers, onion, and celery (if using), until translucent. Season with salt and pepper.
- Add the garlic, greens, and dates, currants, or cranberries. Cook just until the greens begin to wilt. Add the cooked rice and the toasted pecans.
- Place the mixture into the squash halves, and bake uncovered for another 20 or so minutes.
Serves 4. Prep time, 15 minutes; cook time, approximately 1 hour.