These beautiful Stuffed Carnival Squash make a perfect fall feast to share with friends. If you’ve never tried it, carnival squash is slightly nutty and sweet with a buttery texture once roasted. It’s rich in vitamins A, and C, as well as other antioxidants, and makes an excellent vessel to hold this aromatic blend of onions, sage, dill, mushrooms, and beef.
This recipe packs in a bunch of dill, an herb rich in various plant compounds with numerous benefits, like flavonoids which may reduce the risk of heart disease, stroke, and cancer, and terpenoids which may be protective for the liver, heart, kidney, and brain.
I know you’ll love these!
Wishing you health and happiness,
Mark Hyman, MD
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- 4 Carnival squash, cut in half, seeds removed
- 2 tablespoons avocado oil
- 1 cup yellow onion, finely chopped
- 1 pound ground beef
- 4 garlic cloves, thinly sliced
- 1 small chili pepper, finely chopped
- 2 cups packed mushrooms, finely chopped
- 3 large sage leaves, roughly chopped
- 1 ½ teaspoons sea salt
- ½ teaspoon fresh ground black pepper
- 1 large tomato, chopped (about 1 cup)
- 1 tablespoon Dijon mustard
- ¼ cup coconut aminos or tamari (low-sodium)
- ¾ cup raw walnuts, roughly chopped
- ½ cup fresh dill, packed, plus more for garnish
- 1 egg
1. Preheat the oven to 360°F and place a cast iron skillet over medium heat while preparing the recipe ingredients. Once the oven is hot, place the halved squash on top of a parchment paper lined baking sheet and bake for 40 minutes or until tender when pierced with a fork.
2. Prepare the stuffing by browning the chopped onions and ground beef in the oil, breaking the ground beef up with a wooden spoon as it cooks.
3. When the beef is halfway cooked, add the garlic and chili pepper. Continue to cook for 5 minutes until the beef is fully cooked.
4. Add the mushrooms and sage along with the salt and pepper. Cook until the mushrooms are softened. About 5 minutes.
5. Add the tomatoes, Dijon, and coconut aminos. Stir and cook for 5 minutes. Then remove from heat.
6. Stir in the chopped walnuts and dill.
7. Scramble the egg into a bowl and add the beaten egg into the meat mixture, stirring until the egg is fully incorporated.
8. Once the squash are ready, remove from the oven and increase the oven to 425°F. Stuff the squash halves with the meat mixture. Transfer back into the oven and bake for 20 minutes.
9. Enjoy hot out of the oven, topped with more fresh dill if desired.
Nutritional analysis per serving: Calories: 606, Total Fat: 47g, Saturated Fat: 10g, Cholesterol: 50mg, Sodium: 671mg, Carbohydrates: 16g, Fiber: 6g, Sugars: 5g, Protein: 35g, Net Carbs: 11g