November 20, 2012

Thanksgiving Stuffed Carnival Squash from Amy Ippoliti’s Kitchen.

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


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.

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