Sweet Dumpling Pumpkin and Quinoa Mash
- 12 coffee scoops quinoa, cooked in salted water
- 2 sweet dumpling pumpkins, cut in half, seeds removed
- 1/4 C. water or stock
- dash of salt
- 2 grinds black pepper
- 3 tsp. butter, divided
- 1 tsp. dried parsley
Cook quinoa and drain. Add one teaspoon butter to keep from sticking. Set aside, covered.
Lay pumpkin on microwaveable pan (with sides) and sprinkle with salt and pepper. Turn flesh side down and add stock (or water). Cook in microwave on high about 6 minutes or until tender. You can also cook this in the oven if you want.
CAREFULLY remove from microwave and let cool.
Once the pumpkin is cooled, turn the halves over and add about 1/2 tsp. butter to each. Using a fork, scrape insides into a bowl. If using water, discard. If using broth, add to pumpkin. Add quinoa and parsley and mix well.
Reheat to serve. Sprinkle with Parmesan cheese if desired.