Description
A festive, flavorful dish featuring carnival squash stuffed with a sweet and savory blend of quinoa, cranberries, and pecans. Perfect for dinner or a holiday main course!
Ingredients
Scale
- 2 carnival squash, halved and seeded
- 1 cup cooked quinoa
- 1/4 cup dried cranberries
- 1/4 cup chopped pecans
- 1/4 cup diced onion
- 1 clove garlic, minced
- 1 tbsp olive oil
- 1 tbsp maple syrup
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Place the halved squash cut-side down on a baking sheet and bake for 15 minutes.
- In a skillet, heat olive oil over medium heat and sauté the onions and garlic until fragrant.
- In a mixing bowl, combine the cooked quinoa, cranberries, pecans, maple syrup, and sautéed onions. Season with salt and pepper.
- Remove the squash from the oven, flip cut-side up, and stuff with the quinoa mixture.
- Return the squash to the oven and bake for an additional 20 minutes until the flesh is tender and the stuffing is golden.
- Serve warm as a main dish or a festive side.
Notes
- You can substitute pecans with walnuts for a nuttier flavor.
- Add a sprinkle of goat cheese or feta for a creamy twist.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Lunch, Dinner
- Cuisine: American
Nutrition
- Calories: 280
- Sugar: 11g
- Sodium: 70mg
- Fat: 10g
- Saturated Fat: 1g
- Carbohydrates: 44g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg
Keywords: Carnival squash, stuffed squash, quinoa stuffing, winter squash recipes