October 28, 2013

Stuffed Carnival Sqaush Recipe

I am very excited to share this recipe with you today. I haven't enjoyed anything ad much as I enjoyed this in quite some time. At the pumpkin patch last weekend, I picked up a lovely carnival squash. They're similar to the acorn squash in size, with a slightly sweeter flesh.

They also look lovely!
I didn't know what to do with it at first. I looked around for recipes, but ultimately decided I had to make it stuffed. Many of the recipes were stuffed with sausage, which I just don't care for. Then I remembered a Lean Cuisine I had for lunch recently. They make a very tasty, very fall dish called Apple Cranberry Chicken. I like it a lot, and knew something similar would be the perfect mate for this squash.

I looked it up on their website, to see what they put in it, and sort of extrapolated from there. The only part I really had to guess on was the sauce, and it was simple enough to make with just a little guessing. The wheat berries are delicious, but I had a hard time finding them. I didn't even know the existed before I bought that lunch. I got mine at Whole Foods. You could definitely skip them if you can't find any, but I would recommend you try them if you can.

This is a little complicated to do all at once, so it'll definitely give your kitchen a work out. I would recommend cooking the wheat berries and pasta beforehand, but it's perfectly do-able all at once. You'll just be a little bit busy.

Stuffed Carnival Squash
Makes 4 servings

What You'll Need:
4 carnival squash (acorn squash works, too)
1 apple, any variety
2 carrots
2 cups green beans
1 cup dried cranberries
2 cups apple cider
1 cup dry orzo pasta
1 cup dry wheat berries
2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1 tbs lemon juice

The Process:
     Put on a pot to boil 3 cups of water, add the wheat berries, cover, and bring to a boil. Let simmer for 1 hour, until tender.
     Carefully slice each squash in half, lengthwise, and remove the seeds and pulp. Place face down in a baking sheet with 1/4 of water and bake at 375° for 45-60 minutes, until tender.
     Bring a pot of water to boil for the pasta. Cook as directed, then drain. Simmer cider, lemon, and spices together and let reduce.
Meanwhile, slice vegetables and apple in to bite sized pieces. 
     20 minutes before the squash is finished, add vegetables, apple, and cranberries to sauce pot. Let cook on low heat until squash is ready.
     Toss pasta, wheat berries, and vegetable mixture together. Spoon into hot squash halves and serve immediately.

I want to make this every day.

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