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.