Sweet Dumpling Squash with Lemon-Herb Rice

Following on from stuffed peppers and continuing in the stuffing mode... Stuffed Sweet Dumplings. I’d never eaten these little beauties before. A friend pointed them out and recommended that I give them a go. A definite thumbs up. They are visually pleasing and the taste is equally sweet. Likely to be swiftly devoured! This is a nice and easy vegan recipe that will serve two hungry bellies in a heart manner.
Ingredients

• 2 Sweet Dumpling Squash
• 1 medium onion
• 1-2 garlic cloves
• 300g rice (I used basmati but any rice will do)
• 1 lemon
• 1 Tbsp soy sauce
• A few generous sprigs of fresh herbs ( I used parsley, thyme and rosemary)
• 50g pine nuts (or a few more if you prefer)
• Salt and pepper (to taste)

A few simple cooking steps

• Preheat the oven to 200ºC






• Cook the rice















• Cut the two squash in half and remove the seeds and strings












• Sprinkle the squash with salt and pepper













• Place squash face-down on baking sheet and drizzle with oil














• Bake until tender (around half an hour)










• While the squash are baking: chop the onions and garlic and sauté

• Add the rice, 3Tbsp water, the juice and zest of the lemon, the soy sauce, pine nuts the herbs (chopped) and salt and pepper (to taste)











• Stir the stuffing until well mixed (add a little more water if necessary)







• When the squash are cooked through, place them upright and fill with the stuffing. Cover with foil and return to oven until heated through (around 15 minutes)


• Enjoy!