Stuffed Confetti Squash

Stuffed Confetti Squash

My daughter’s been after me to make some quinoa for dinner and suggested I stuff it into something. Since it’s fall my first thought was to stuff it into an Acorn Squash. 

I headed over to the market figuring they’d have plenty but were out.  Instead they had Carnival Squash also a winter squash, from the same family. Carnival Squash is shaped like a tiny pumpkin, slightly sweeter than Acorn Squash, similar in flavor to butternut squash and sweet potatoes, with a thick skin in tones of fall – yellow, orange, and green.  This pumpkin shaped vegetable is not only highly nutritious, but low in fat and carbohydrates, I couldn’t resist!

I would have been thrilled to make this strictly a vegetarian one pot meal, but knew my husband would groan about it, so opted to add ground chicken to my mix.  However, if you’re vegetarian or vegan simply omit the ground chicken, and in place of chicken broth use vegetable broth.  Both my kids loved this and since I had extra, my son took one home with him to have the next day.  My husband however, saw the squash and refused to eat it.  He did eat the stuffing though.

As with any fruit or vegetable be sure to wash it well before slicing.  Any residue left on the skin will pass through to the flesh when cut, so clean well.

Below are the details for my Stuffed Confetti Squash – I think you’ll enjoy it.

Stuffed Confetti Squash


  • 2 Carnival Squash, cut in half and seeded
  • 1 cup quinoa, rinsed well
  • 5 oz. fresh spinach, rinsed
  • 1 red Bell Pepper, diced
  • 1 whole shallot, diced
  • 1 1/2 cups chicken broth or vegetable broth
  • 2 cloves garlic, minced
  • 1 pound ground chicken breasts (omit if vegetarian or vegan) can sub with tofu
  • olive oil
  • salt and pepper


IMG_4337 1. Rinse squash well and slice in half vertically.  Scoop seeds out and drizzle well with olive oil. Season with salt & pepper. IMG_4340 2. In a preheated 400F degree oven, line a sheet pan with heavy duty foil.  Place squash halves cut side down on foil and roast for approximately 45 minutes - 1 hour or until the tip of a knife can be inserted easily. 3. While squash is roasting, saute shallots and peppers in 1 tablespoon of olive oil until shallots are translucent about 2-3 minutes, add garlic and blend together.  Add quinoa that has been rinsed well, to saute pan, until it becomes fragrant - approximately 2 minutes.  Add in chicken broth, and pepper, bringing broth to a boil, then reduce heat and simmer until liquid is almost absorbed, 13-15 minutes.  Toss in spinach and stir until wilted.  Remove from heat. Taste and adjust seasonings if necessary. 4. In the meantime in another skillet, cook ground chicken breast with salt and pepper until no longer pink.  Add other spices if desired. Combine ground chicken breast and quinoa mixture once cooked. 5. Remove squash from the oven when easily pierced with the tip of a knife.  Mound quinoa mixture into the center of each piece of squash.  Place back into the oven for approximately 15 - 20 minutes or until heated through.  (If necessary cover with foil to keep from drying out). Serve.

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  1. What a beautiful dish. I love how you stuffed the squash, the stuffing sounds yummy and healthy.

  2. How yummy Vicki. I’ve never tried carnival squash but from you’re description I know I’d love them! I’ll bet your daughter was thrilled with your dinner!

    • She was and then my son stopped by so we all enjoyed it. My husband liked the insides but refused to try the squash. He’s not very adventurous when it comes to food.

  3. I love winter squashes, Vicki. The quinoa filling looks very delicious too.

  4. What a yummy filling, Vicki…I need to make more quinoa dishes. My hubby would need the meat, too…

  5. Delish dish! I’m loving all the squash that’s in the stores at the moment. But I rarely stuff squash – I need to do that, and soon. 😉 Thanks for this.

    • I’m not sure I would have thought of it but my daughter suggested I stuff quinoa in peppers. When I got to the store and saw those squash I decided I had to try stuffing those instead. It turned out delicious and added to the moistness and flavor of the dish.

  6. Your squash does look very colourful and delicious 😀


  7. I do make squash and serve it with quinoa but never stuffed it. look so yummy!

  8. Quinoa makes such a great stuffing, these squash looks fabulous. Thanks for stopping by Savoring Today and taking time to comment — it was nice to find your blog. The first thing I noticed was that you were in Missouri, I grew up near Hannibal and still have much of my family in Columbia–it’s a great state of good people. 🙂

  9. I was just thinking of stuffed squash – and here is a wonderful recipe ! perfect – it looks SO good!
    Mary x

  10. Those squash are very pretty and I think this would be a wonderful meal that’s full of flavour. What a shame your husband doesn’t like squash! I love it xx

  11. Looks beautiful and delicious, I like that you have all you need in a meal in the stuffing…looks awesome Vicki…perfect meal!
    Have a wonderful week 😀

  12. My brother grows those colorful squash- they’re so good! I love the stuffing in these, and I’m pretty sure that everyone here would enjoy it! 🙂

    • How fun! I don’t have a green thumb, although I’m pretty sure if I did I still wouldn’t be able to grow these. How great though to have them in your own backyard (or your brothers) to eat.

  13. I’ve done stuffed eggplant but never squash! Great idea!!

  14. That’s great your daughter is craving quinoa. I think I only recently got my husband to enjoy it. LOL As the stuffing in a squash, it definitely looks like a winner.

    • It was definitely a winner! When my family asks for me to make it again, I know I’ve hit the jackpot.

      My daughter is 24 so her palate is a bit more sophisticated than someone in elementary school, but even still I think once most try quinoa they love it, especially if prepared flavorful.

  15. Your Stuffed Confetti Squash is so beautiful and healthy too. This is a perfect dish for Fall. 🙂

    • It is perfect and so satisfying. I love dessert after a meal but honestly didn’t feel like I needed it after this. It totally nourished me. I hope you’ll try it.

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