Transforming simple squash into a hearty, flavor-packed meal, this Stuffed Carnaval (or Acorn) Squash is perfect for autumn gatherings, a wholesome family meal, or a vegan-friendly holiday side dish. Filled with a savory blend of plant-based ingredients, seasonal spices, and nutritious veggies, this recipe is both satisfying and packed with warmth.
Ingredients
For the Squash:
- 3 medium-sized Carnaval or Acorn squashes, halved and seeds removed
- 3 tbsp extra virgin olive oil, divided
- Salt to taste
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
For the Stuffing:
- 1 cup plant-based mince (or cooked brown lentils for a wholesome, fiber-rich option)
- 1 medium red onion, chopped
- 3 cloves garlic, minced
- 1 cup cremini mushrooms, washed and sliced
- 1 medium sweet potato, peeled and chopped
- 3/4 cup cooked quinoa or couscous
- 1 cup Tuscan kale, chopped
- 1/2 cup fresh cranberries
- 2 tsp ground cinnamon
- 2 tsp ground nutmeg
- 2 tsp ground black pepper
- Salt to taste
Instructions
1. Prepare and Bake the Squash
Preheat your oven to 410°F (210°C). Line a cookie sheet or baking pan with parchment paper for easy cleanup.
- Prep the Squash: Using a fork, poke a few small holes in each half of the squash. Drizzle each with 1 tablespoon of olive oil, sprinkle lightly with salt, 1 tsp of cinnamon, and 1 tsp of nutmeg for a warm, aromatic base.
- Roast the Squash: Place each squash half face down on the parchment-lined pan and bake for about 25 minutes. This initial bake helps soften the squash, making it tender enough for stuffing.
2. Sauté the Filling Ingredients
While the squash is baking, prepare the delicious filling.
- Cook the Aromatics: In a large skillet, heat the remaining 2 tbsp of olive oil over medium heat. Add the chopped red onion and sauté for 5 minutes until soft and transparent.
- Add the Protein: Stir in the plant-based mince or brown lentils, cooking for 10 minutes until browned and fragrant.
- Incorporate Vegetables: Add the sweet potato, cremini mushrooms, and minced garlic. Season with 2 tsp of ground cinnamon, 2 tsp of nutmeg, and 2 tsp of ground black pepper. Sauté everything together for another 10 minutes until the vegetables are tender.
- Add the Final Ingredients: Stir in the chopped kale and fresh cranberries. Let the mixture simmer on low for 5-8 minutes until the kale has wilted and the cranberries begin to soften and release their juices. Season with salt to taste for a well-rounded flavor.
- Mix in Quinoa or Couscous: Remove the skillet from the heat and fold in the cooked quinoa or couscous. This step adds texture and depth to the stuffing, balancing flavors with a slight nutty undertone.
3. Stuff and Bake Again
After the initial roasting, carefully remove the squash from the oven and turn each half right side up.
- Fill the Squash: Generously stuff each squash half with the filling mixture, pressing down slightly to pack it in. The filling should be overflowing slightly for an appealing presentation.
- Final Bake: Lower the oven temperature to 350°F (175°C). Return the stuffed squash to the oven and bake for an additional 10 minutes. This final bake helps meld the flavors and warms the entire dish through.
Tips for Success
- Choose the Right Squash: Carnaval or Acorn squashes are ideal for this recipe due to their naturally sweet flesh and bowl-like shape, perfect for holding generous amounts of filling.
- Make It Your Own: Feel free to swap out quinoa for couscous or use farro, barley, or wild rice for a heartier filling. Each grain adds a unique texture and flavor.
- Balance Flavors: The combination of cinnamon, nutmeg, and black pepper brings a cozy warmth to the dish. However, don’t hesitate to adjust the spices to suit your taste.
Serving Suggestions
Serve each stuffed squash half as a main dish alongside a simple green salad or as a unique side for holiday meals. With the combination of tender squash, hearty vegetables, and vibrant cranberries, each serving is both filling and colorful.
Storage and Reheating
- To Store: Refrigerate leftovers in an airtight container for up to 3 days.
- To Reheat: Warm in a 350°F oven for 10–15 minutes, or microwave in 1-minute increments until heated through.
Stuffed Carnaval Squash Recipe
A deliciously savory and hearty stuffed squash recipe featuring plant-based mince or lentils, quinoa, fresh vegetables, and warming spices. This seasonal dish is perfect for a nutritious meal or holiday side, delivering an aromatic blend of textures and flavors.
Ingredients
Ingredients
- 3 medium Carnaval or Acorn squash cut in half, seeds removed
- 3 tbsp extra virgin olive oil
- 1 cup plant-based mince or cooked brown lentils
- 1 medium red onion chopped
- 3 cloves garlic minced
- 1 cup cremini mushrooms washed and sliced
- ¾ cup cooked quinoa or couscous
- 1 cup Tuscan kale chopped
- 1 medium sweet potato peeled and chopped
- ½ cup fresh cranberries
- 2 tsp cinnamon
- 2 tsp nutmeg
- 2 tsp ground black pepper
- Salt to taste
Instructions
Stuffed Squash Preparation
- Preheat oven to 410°F. Line a cookie pan with parchment paper.
- Poke a few holes in each squash half, drizzle with 1 tbsp of olive oil, sprinkle with salt, 1 tsp cinnamon, and 1 tsp nutmeg.
- Bake squash halves upside down for 25 minutes.
- While squash bakes, heat 2 tbsp olive oil in a sauté pan over medium heat. Add chopped red onion and cook for 5 minutes until soft.
- Add plant-based mince or cooked brown lentils to the pan and sauté for 10 minutes until browned.
- Add chopped sweet potatoes, mushrooms, and minced garlic, followed by remaining cinnamon, black pepper, and nutmeg. Sauté for another 10 minutes.
- Add chopped kale and cranberries, simmering over low heat for 5-8 minutes. Add salt to taste.
- Remove from heat and stir in 3/4 cup of cooked quinoa or couscous.
- Carefully remove squash from the oven and turn the halves right side up. Stuff each half generously with the prepared mixture.
- Lower oven temperature to 350°F and bake the stuffed squash for another 10 minutes before serving.
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