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.