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Farro Tabbouleh Stuffed Sweet Dumpling Squash

August 25, 2010

A couple of weeks ago I received two small sweet dumpling squash from my CSA. I had never seen these cute squash before and I wasn’t quite sure how to prepare them (I had already roasted and mashed squash, and wanted to do something different). Over the weekend I read a delicious sounding recipe in Self magazine — Farro and Pine Nut Tabbouleh — that I decided would be great stuffed in the cavity of the small squash. Although I didn’t have all the ingredients for the tabbouleh, I modified the recipe and made a wonderful meal (perfect for Meatless Mondays!).

Sweet Dumpling Squash

Farro Tabbouleh Stuffed Sweet Dumpling Squash
(Modified from original recipe in Self Magazine July 2010 issue)
Serves 2

Ingredients:

  • Nonstick cooking spray
  • 2 sweet dumpling squash
  • Olive oil
  • Salt and pepper, to taste
  • 1/2 cup farro
  • 1 large heirloom tomatoes
  • 1/2 small cucumber, peeled
  • 1/4 small red onion
  • Small red bell pepper
  • 1 1/2 tablespoons extra-virgin olive oil
  • Juice from 1 lemon
  • 5 chives, diced
  • 4 tablespoons grated cheese (Gruyere or Parmesan work well)

Directions:

    1. Preheat oven to 400 degrees F. Spray a baking dish with cooking spray and set aside.
    2. Cut squash in half crosswise and scoop out seeds and membrane. Set aside the seeds for later use. Brush the flesh and outside of the squash with olive oil and sprinkle with salt and pepper. Place squash halves cut side down in baking dish and roast for 30-40 minutes, until flesh is tender when pierced with a fork. Remove from the oven and set aside. Reduce oven heat to 325 degrees F.

roasted squash

  1. While the squash is roasting, clean off the squash seeds and toss with olive oil, salt, and pepper. Spread seeds in a small pan and roast for 10-15 minutes until browned and crisp. Remove from the oven and set aside.
  2. While the squash and seeds are cooking, prepare farro as directed on package; set aside. Halve tomato and cut into 1/4-inch pieces and place in a bowl. Halve the cucumber lengthwise and scoop out seedy center. Cut cucumber into 1/4-inch pieces; add to tomatoes. Cut onion and pepper into 1/4-inch pieces and add to the other vegetables. Add cooled farro, oil, lemon juice, chives, and squash seeds and stir to combine. Season with salt and pepper and stir again.
  3. Fill the cavity of the roasted squash halves with farro tabbouleh and sprinkle with grated cheese. Return to the oven and bake for 10-15 minutes until cheese is melted. Remove from the oven and serve.

stuffed squash
Note: You can add beans to the farro tabbouleh for additional protein.

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