FIT Hits the PAN Friday – Stuffed Sweet Dumpling Squash

I purchased the most adorable sweet dumpling squash at the produce stand. Unfortunately, I had no clue what to do with them. After a couple of days of brainstorming, I came up with a really delicious recipe I think you will enjoy! The combination of the Italian sausage, spices and sweetness of the squash gives the dish a nice balance.


Stuffed Sweet Dumpling Squash
Serves 4
Nutrition info per serving

Calories 233/Sugar 4g/ Fat 10g/Carbs 26g/Cholesterol 23mg


  • 2 medium sweet dumpling squash (halved and cored)
  • 2 links of sweet Italian turkey sausage
  • 1 cup cooked purple sticky rice (you can substitute different types of rice)
  • 1/2 medium onion, diced
  • 1 stalk of celery including leaves, finely diced
  • 1/4 cup toasted walnuts, chopped
  • 2 tsp savory
  • 1 tbsp garlic, minced
  • salt and pepper to taste


  • Preheat oven to 350 degrees.
  • In a shallow baking dish, add an inch of water. Lay squash halves in pan flesh side up. 

Sunny Squash

  • Brush the squash with olive oil and lightly salt and pepper. Cover the dish with aluminum foil.
  • While oven is heating, cook the rice according to the package.
  • Once oven reaches 350 degrees, put the squash in and cook for 30 minutes.
  • In a small frying pan, cook the sweet Italian sausage through until no longer pink.
  • While pan is still hot, add diced onion, celery, garlic, savory and salt and pepper.
  • Once rice is cooked, add the sausage mixture to the cooked rice and mix well.
  • After the squash is finished cooking, pull out of the oven and test with a fork for tenderness.
  • Fill the squash with the rice mixture (it can be overflowing).
  • Top with the toasted walnuts and serve.

Plated Squash


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