Stuffing More Vegetables…. [Harvest Stuffed Carnival Squash]

by Stephanie Tulman on October 29, 2014

Harvest Stuffed Carnival Squash 1 True Story. I love to stuff things.  Have you noticed that trend on all my blog posts?  I love the appearance of a meal when it’s stuffed in something, rather than just food on a plate.  That’s partly why I’m not a fan of Mexican food – the presentation is just a mess on a plate for the most part!  Plus, when you bake a meal stuffed in a squash or whatnot, all the flavors get married!

Harvest Stuffed Carnival Squash 4 The colors and flavors in this recipe get us into the holiday spirit; squash inevitably reminds us of Fall/Winter seasons and THANKSGIVING!  You are familiar with acorn squash, I bet.  But have you heard of carnival squash?  It’s the variety I tend to choose the most when looking for stuffing squashes!  It’s prettier and I think the taste is a little bit more yummy than acorn.

Harvest Stuffed Carnival Squash 3       I decided to switch up my grains and used millet in this recipe instead of my usual quinoa or some rare variety of rice.  Millet is a gluten free grain with the same amount of protein as wheat. It’s a great alternative for my g-free friends!  The pistachios, pomegranate arils, raisin and dried cranberry mixture makes for such a perfect Thanksgiving table blend. Serve this as a side dish or an appetizer dish on your Harvest table.  It’s sure to be a savory crowd favorite!

I’d recommend keeping this as a Meatless Monday selection.  The Harvest Stuffed Carnival Squash is vegan and gluten free!

Enjoy!

xo, This Chick

Harvest Stuffed Carnival Squash

Harvest Stuffed Carnival Squash

Ingredients

  • 1 carnival squash
  • olive oil
  • salt/pepper
  • 1/2 cup millet
  • 1 cup water
  • 1 shallot, finely chopped
  • 1/4 cup pistachios
  • 1/4 cup mixed raisins (i use a raisin/golden raisin/cranberry mix from Trader Joes)
  • 1/4 cup fresh pomegranate seeds
  • Cinnamon
  • Nutmeg
  • Agave

Instructions

  1. Preheat the oven to 450. Cut the squash in half and scoop out the pulp and seeds, Spray flesh and rim with olive oil spray and sprinkle a little salt and pepper. Bake flesh side up for 20 minutes. Flip over flesh side down for another 20 minutes or until golden and can pierce flesh with a fork
  2. In a saucepan, lightly toast the millet on low heat until fragrant. Add 1 cup of water, bring to a boil and simmer covered for 15 minutes.
  3. Put a little oil in a sauté pan and add the shallots, stirring for a couple of minutes. Next add the pistachios, mixed raisins and pomegranates. Stir to heat through. Add the millet to the shallot mixture and take off the heat. Stir in cinnamon and nutmeg to taste. Drizzle a tiny bit of agave on top. Enjoy!
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