stuffed carnival squash

if i could’ve, i would have named a child autumn. it’s that much that i love the season. i love the food, and based on internet recipe activity, i’m not alone.

warm things. soft, fluffy things. spicy things. glowing, comforting things. these all say autumn to me, and if i’m feeding my people, that’s how i want to feed them, too.

we discovered these adorable little squash on a recent trader joe’s run, and i knew i could stuff them with something good and have a yummy dinner in no time. i was right; this stuffed squash is an all-in-one meal option (add a side salad?!), or a great side that can bake while you prep a warm soup or bigger salad (try this one!) to complement it.

do you have a favorite autumn dish that to you, spells comfort? share, so i can give it a try! in the meantime, make this one, and let me know what you think.

stuffed carnival squash

Prep time

10 mins

Cook time

45 mins

Total time

55 mins

tender carnival squash stuffed with ground beef or venison and warming spices

Author: angela sackett

Recipe type: paleo main dish

Serves: 4 side dish servings or two main dish servings

Ingredients

2 small carnival squash, halved and seeded (may substitute)
1 tablespoon olive oil
1 onion, finely chopped
1 pound ground beef or venison
1 tablespoon pressed garlic
1 teaspoon salt
½ teaspoon pepper
1 teaspoon dried marjoram
1 teaspoon dried thyme
½ teaspoon cinnamon
½ teaspoon ginger
¼ teaspoon nutmeg
1 tablespoon honey
¼ cup dried, unsweetened cranberries
¼ cup chopped fresh parsley
1 bunch chopped green onions
2 tablespoons salted butter, divided

Instructions

Place halved, seeded squash, cut side down, in a large baking dish with 1 cup water.
Bake squash for thirty minutes at 350 degrees.
Meanwhile, in a large deep skillet, saute garlic and onion in oil.
Add ground beef or venison and cook, breaking up as you go.
Stir in spices and herbs with salt and pepper.
Stir in honey and cranberries; continue cooking for five minutes.
Remove from heat and stir in parsley and green onions.
Remove baked squash from oven; drain and turn cut-side-up.
Scoop filling evenly into squash halves.
Top each stuffed squash half with half a tablespoon butter.
Return to oven and bake for ten minutes.
Note: Feel free to substitute kabocha or other medium squash.
Squash can be cooked in microwave safe dish, same technique, to save time.