Tender, roasted sweet dumpling squashes filled with a savory mixture of minced beef, fluffy quinoa, sautéed onions, and carrots, seasoned with aromatic spices and topped with melted, golden cheese.
2 Portions · 1,140 g
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Preheat the oven to 180°C (356°F).
Slice the top off 600 g sweet dumpling squash to form lids.
Carve out and discard the seeds and fibrous core from the hollowed squash cavities.
Rub the inside of each hollowed squash and its lid with 2 tsp olive oil.
Place the lids back onto each squash and wrap each squash completely in aluminum foil.
Bake the wrapped squashes on a baking tray for 45 minutes.
Add 50 g quinoa to a small saucepan.
Pour in 160 ml water and add 0.25 tsp salt.
Bring the water to a boil over medium-high heat.
Reduce the heat to low, cover the pan, and simmer for 15 minutes until the liquid is fully absorbed.
Remove the pot from the heat and keep covered.
Peel and finely dice 1 onion.
Peel and finely dice 1 carrot.
Heat the remaining 1 tsp olive oil in a skillet over medium heat.
Add the diced onion to the skillet and sauté for 1 minute until softened.
Add the diced carrot along with 30 ml water into the skillet.
Cook until the carrots soften and the water has fully evaporated.
Add 300 g minced beef to the skillet and cook until thoroughly browned.
Stir in 1 tbsp tomato paste, 1 tsp paprika powder, 1 tsp garlic powder, 0.75 tsp salt, and 0.5 tsp black pepper.
Add the cooked quinoa to the skillet and stir to combine all components evenly.
Wash and finely chop 20 g fresh parsley.
Stir the chopped parsley into the filling mixture and take the skillet off the heat.
Take the squashes out of the oven, unwrap the foil, and set aside the squash lids.
Spoon the beef and quinoa filling generously into each hollowed squash.
Top the filling in each squash with 50 g shredded cheese.
Return the uncovered filled squashes to the oven and bake for 15 minutes until the cheese is melted, bubbling, and golden brown.
Garnish with fresh basil or parsley sprigs and place the roasted lids beside the squashes.
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