Stuffed Carnival Squash!
Updated: Jan 23, 2021
Carnival Squash is a sweet winter squash similar to butternut squash or a sweet potato. It is rich in vitamin A and C and is loaded with antioxidants! It's also anti-inflammatory and helps lower blood pressure.
Like a majority of my cooking, this recipe was an experiment. Though it was delicious, my husband and I agree that next time it's made we will omit the chicken. I went ahead and made chicken 'optional' for this reason. This dish is a good balance of both savory and sweet, creamy with a small crunch, loaded with nutrients, and fits that perfect fall taste!
2 Carnival squash
1 cup Organic Quinoa
5-6 dried Organic Dates
1/2 cup Pecans (chopped)
1 lb. Organic Chicken (optional)
2 Tbs. 100% Maple Syrup
Sea Salt (to taste)
Pepper (to taste)
First thing you will do is cook the carnival squash. Preheat the oven to 425 degrees. Cut the top off the carnival squash and scoop out the seeds and insides until clean. Cover in avocado oil, then sprinkle with sea salt and pepper. Place the squash face down and cook for 40 minutes.
While the squash is cooking, prepare the quinoa. In an instant pot place 1 cup quinoa with 1 and 3/4 cup water. Chop up the dried dates into little pieces and add to the quinoa. To pressure cook, close the lid and manually set the instant pot on high for 1 minute. Allow to slow release for 20 minutes before taking the lid off.
If adding chicken, chop up the chicken into bite size chunks. Coat your pan with avocado oil and begin to cook chicken on the stovetop. Season with sea salt and pepper until fully cooked.
Mix the chicken, quinoa and chopped pecans together.
Once the squash is done cooking, flip over and fill the inside with your quinoa mixture.
Drizzle with Maple Syrup.