Thanksgiving Stuffed Carnival Squash from Amy Ippoliti’s Kitchen.

Via on Nov 20, 2012

http://www.amyippoliti.com/

Those of you who know me know how much I love to eat a plant-based diet.

Plants are powerhouses! They provide essential vitamins, nutrients and oxygen-rich chlorophyll to keep you healthy and shiny.

For Thanksgiving this year, try this delicious, hearty, stuffed carnival squash for your main course, and adopt a turkey instead of eating one!

Stuffed Carnival Squash

Ingredients:

Coconut Oil

3 Carnival Squashes

1 Onion, chopped

1 cup Celery, chopped

1 cup dried green, brown, or French lentils

1 cup Quinoa

A handful of Dried Cranberries

A handful of Pine Nuts

3-4 Sage Leaves, coarsely chopped

Salt and Pepper to taste

Cook the Lentils: Bring two cups water and lentils to a rapid simmer over medium-high heat, then reduce the heat to maintain a very gentle simmer. Cook, uncovered, for 20-30 minutes. Add water as needed to make sure the lentils are just barely covered.

Cook the Quinoa:  Bring two cups water and quinoa to a rapid simmer over medium high heat, then reduce heat to maintain a very gentle simmer.  Cook, covered, for about 165 minutes, until the quinoa is fluffy.

Cook the squash: Cut squash in half, remove seeds and drizzle with coconut oil. Roast at 375 until easily pierced with a fork, about half an hour.

While above three are cooking, sauté the onion, sage and celery in coconut oil until translucent, about 10 minutes. Combine the cooked quinoa, cooked lentils and onion mixture. Add cranberries, pine nuts, and salt and pepper to taste.

Spoon the mixture into the squash and roast at 400 until the top is slightly browned, about 15 minutes.

Share with people you love and have a Happy Thanksgiving!

~

Ed: Lynn H.

Like elephant food on facebook.

About Amy Ippoliti

Amy is a yoga teacher, writer, and philanthropist. She is known for her innovative methods to bridge the gap between ancient yoga wisdom and modern day life. Amy is a pioneer for advanced yoga education serving both students as well as fellow yoga teachers. She co-founded 90Monkeys.com, an online professional development school that has enhanced the skills of yoga teachers and studios in 43 countries around the globe. She has graced the covers of Yoga Journal and Fit Yoga Magazine and has been featured in Yoga International, Self, Origin Magazine, New York Magazine, Yogini Magazine (Japan), Allure (Korea), Elephant Journal, intent.com, and many more. Amy is a faculty member at the Omega Institute, Esalen and Kripalu. She is a regular presenter at the Yoga Journal Conferences, Omega Institute Conference, Wanderlust Festivals, and The Hanuman Festival. Since the age of 14 Amy has been a champion of all forms of eco-consciousness, animal conservation and more recent forays into marine conservation. Website: amyippoliti.com . Hang with Amy on Facebook: AmyIppolitiPage Talk to Amy on Twitter: @Amy-Ippoliti Pin with Amy on Pinterest and share your pics with her on Instagram.

1,304 views

Like this article? Leave a tip!

(We use PayPal but you don't need an account with PayPal.)

Elephriends - Mindful Affiliates

2 Responses to “Thanksgiving Stuffed Carnival Squash from Amy Ippoliti’s Kitchen.”

  1. [...] of my excitation in exploring Thanksgiving alternatives is the discovery of tantalizing veggie dishes. I consider myself a pretty big foodie, especially when it comes to cooking with others and being [...]

  2. Lisa Bennett says:

    Great recipe, but there’s a typo in the directions. I’m pretty sure the cooking time for the quinoa should be 15 minutes (not 165).
    You can also cook quinoa and lentils together in a rice cooker. 1 cup quinoa, 1 cup lentils, 3 cups water. I do it all the time and everything comes out perfectly cooked and the quinoa is fluffy, not soggy.

Leave a Reply