Name: Lemon Herb Stuffed Squash
Prep time: 24 min
Cook time: 56 min
Total time: 80 min
Yield: 16 servings
Ingredients: 3 null dumpling squash; null null salt and pepper; 1 null onion (chopped); 3 cloves garlic (minced); 3 cups cooked brown rice; 0.25 cup water; null null lemon juice (of 0.5 large lemon); 0.5 teaspoon lemon zest; 1 tbsp soy sauce or coconut aminos; 0.125 cup fresh parsley (minced); 0.125 cup fresh sage (minced); 1 teaspoon fresh rosemary (minced); 0.5 teaspoon dried thyme (or 1 tbsp fresh, minced); 2 tbsp pine nuts (lightly toasted); null null salt and pepper (to taste)

Instructions

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1

Preheat oven to 400F. Cut the squash (3 dumpling) in half and remove seeds and strings. Sprinkle with [salt and pepper] and place face-down on an oiled baking sheet. Bake for minutes (30), or until tender. (Different types of squash will take different lengths of time. Test by piercing with a fork in thickest areas.) Remove from oven but keep oven turned on.
2

While the squash are cooking, prepare the lemon-herb rice. Heat a non-stick pan and sauté the onion (1) until it begins to brown, about minutes (5). Add the garlic (3 cloves) and cook for another minute (1). Add the cooked brown rice (3 cups), water (0.25 cup), [juice of 0.5 large lemon], lemon zest (0.5 teaspoon), soy sauce or coconut aminos (1 tbsp), fresh parsley (0.125 cup), fresh sage (0.125 cup), fresh rosemary (1 teaspoon), and dried thyme (0.5 teaspoon). Stir well, cover, and cook on low heat just until warm. Add the pine nuts (2 tbsp) and [salt and pepper] to taste.
3

Stuff the rice into the cavities of the [dumpling squash]. Place them upright in a baking dish and drizzle about a water (1 teaspoon) over each. Cover tightly with aluminum foil and bake for about minutes (20), until hot throughout. Serve warm, garnished with additional fresh herbs, if desired.