I was going to state in the title what the squash was stuffed with, but then it would have been too long.
I'd had these two squash, which were similar to acorn or kabocha squash, in the kitchen almost since the day in late October that Whole Foods Market opened here in Columbia. I'd had the idea to stuff it with a mushroom and quinoa pilaf for weeks, and tonight (inspired by last night's fridge cleaning extravaganza?) I finally did it. Easy and delicious!
Btw, the quinoa was twice what I needed, but no worries - if I decide to make some kind of veggie thing tomorrow, I won't have to wait half an hour for any brown rice to cook up!
Sweet Dumpling Goldie Squash Stuffed with Mushroom Quinoa Pilaf:
2 sweet dumpling goldie squash (can also use acorn, kabocha or a very small pumpkin)
2 cups water
1 cup quinoa
2 tbsp Earth Balance
8 oz. package baby bella mushrooms, diced
salt, pepper and ground sage to taste
Preheat oven to 400 degrees F.
Cut the hats off the squash and scoop out the seeds; do not cut in half. Place squash cut-side down on a baking sheet lined with foil. Bake for 45 minutes.
Meanwhile, cook quinoa according to package instructions. (If you got it from the bulk aisle: 2 cups water, 1 cup quinoa, 15 minutes with a tight-fitting lid.) Set aside.
Meanwhile, heat Earth Balance in a medium-sized saucepan over medium heat. Add mushrooms and seasoning, stir well and cook for 5 minutes. Stir cooked quinoa and mushrooms until thoroughly blended.
Remove squash from oven, turn right-side up and fill cavity with mushroom-quinoa pilaf, pressing down with spoon in order to fit more. Heap the filling on top and put back in the 400 degree oven for another 15 minutes. Serve immediately.