Stuffed Carnaval Squash
Ingredients
3 med size Carnaval or Acorn squash (cut in half, seeds removed)
3 tbsp of extra virgin olive oil
1 cup of plant based mince or cooked brown lentils.
1 medium red onion chopped
3 gloves of garlic minced
1 cup of cremini mushrooms washed and sliced
3/4 cup of cooked quinoa or couscous
1 cup of Tuscan kale, chopped
1 med sweet potato peeled and chopped
1/2 cup fresh cranberries
2 tsp of cinnamon
2 tsp of nutmeg
2 tsp of ground black pepper
Salt to taste
Method
Preheat oven at 410F.
Line a cookie pan with parchment paper.
Poke few holes in each the squash, drizzle it with 1 tbsp of olive oil.
Sprinkle with some salt, 1 tsp cinnamon, 1 tsp nutmeg.
Bake the squash upside down for 25 min. Meanwhile, in a sauté pan heat 2 tbsp of olive oil over a medium heat, add chopped onions and sauté for 5 min until onions are soft and transparent.
Add your plant based mince or cooked brown lentils and sauté for 10 min until brown.
Add the sweet potatoes, mushrooms, and garlic followed by cinnamon, ground black pepper and nutmeg and sauté everything for 10 min.
Add the chopped kale and cranberries and let it simmer over a low heat for 5-8 min.
Add salt to taste.
Remove the mixture from the stove and add 3/4 cup of cooked quinoa or couscous.
Take the squash out of the oven carefully.
Turn the squash inside out, then stuff it with the mixture generously.
Put the stuffed squash back in the oven for 10 min at 350F before serving.
Enjoy!
