Dumpling Squash with Lemon Herb Rice



  • 1 Sweet Dumpling or other small winter squash

  •  onion chopped

  • 1 cloves garlic, minced

  • 1 cup cooked brown rice

  •  cup water

  • 1/2  lemon, juiced

  •  teaspoon lemon zest

  •  tablespoon soy sauce or coconut aminos

  •  cup minced parsley

  •  cup minced sage

  •  teaspoon  rosemary, minced

  •  teaspoon thyme, minced

  •  tablespoons pine nuts lightly toasted (optional)

  • salt and pepper


  • Preheat your oven to 400, then line a baking sheet with parchment paper.

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

    Sprinkle with salt and pepper and place face down on your baking sheet.

    Bake for 30 minutes, or until tender. (Test by piercing with a fork in the thickest areas.)

    Remove from oven but keep oven turned on.

  • While the squash is cooking, prepare the lemon herbed rice.

    Heat a non stick pan and saute the onion until it begins to brown 5 minutes.

    Add garlic and cook 1 minute, add rice, 1/4 cup water, lemon juice, zest, soy sauce and herbs.

    Stir well, cover and cook on low, then add pine nuts and salt and pepper to taste.

  • Stuff rice into squash, then put them upright on a baking sheat and drizzle with water.

    Cover tightly with aluminum foil and bake for 20 minutes, until hot throughout.

    Serve warm, garnished with additional fresh herbs, if desired. Enjoy!

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