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Instant Pot Stuffed Carnival Squash

Instant Pot Stuffed Carnival Squash

Stuffed carnival squash is a one pot marvel that has the entire style in part the time. Cooking a complete squash is time extensive however the usage of an Instant Pot stress cooker means that you can throw in combination an entire meal or fancy aspect dish and far faster.


Carnival squash is a small festive having a look squash this is very similar to acorn squash. If you’ll be able to’t discover a carnival, change an acorn selection as they’ve just about an identical style and diet. The carnival squash has a fairly creamy texture which pushes it immediately into that seasonal convenience meals class that may accompany any stuffing from savory to candy. For this dish, we’re going at the savory aspect with a southwest seasoned quinoa and black bean aggregate that chefs up completely in the same quantity of time because the squash.


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1541794632 190 instant pot stuffed carnival squash - Instant Pot Stuffed Carnival Squash


Quinoa and black bean stuffing is a hearty vegan filling so this dish is appropriate for all eaters at your desk. Of direction, if you want to upload slightly of meat protein, stir in some precooked diced hen immediately into the pot previous to cooking or you’ll be able to additionally best each and every squash serving with shredded Mexican cheese.


Instant Pot Stuffed Carnival Squash

Instant Pot Stuffed Carnival Squash


Calories 285, Protein 10g, Total Carbs 46g, Fat 9g


Prep time: 10 min

Closed Pot Time: 20 min

Serves: four as a facet, or 2 as a primary dish




  • 1 carnival or acorn squash, halved and seeded (or simply slice off the highest and scoop out the seeds)
  • Sprinkle salt and pepper
  • 2 tablespoons olive oil
  • half of cup quinoa
  • 1 1/four cup low sodium vegetable broth or broth of any type
  • 1 can black beans
  • 2 chipotle peppers in adobo, finely chopped
  • 2 tsp of the adobo sauce (from the chipotle peppers can)
  • 2 inexperienced onions, sliced
  • half of teaspoon garlic powder
  • 1/four teaspoon cumin
  • 1/Eight-1/four teaspoon crimson Himalayan or smoked salt to style
  • 1/four cup chopped contemporary cilantro
  • Red pepper flakes (not obligatory)


Preparation Instructions:


  1. Add 1 tablespoon olive oil to the ground of the Instant Pot.
  2. Stir in quinoa, broth, black beans, chipotles, adobo, inexperienced onions, garlic, cumin, and salt till calmly mixed.
  3. Set the trivet overtop quinoa aggregate.
  4. Place squash halves at the trivet.
  5. Sprinkle squash with 1 tablespoon olive oil, salt and pepper.
  6. Secure lid at the pot and shut the pressure-release valve.
  7. Select RICE serve as (customary, low stress) for 12 mins. When cooking is whole, let it depressurize naturally.
  8. Remove squash and position on a plate.
  9. Stir the quinoa and upload further salt or crimson pepper flakes if wanted to style and stir within the cilantro.
  10. Serve with quinoa aggregate scooped into each and every squash part.


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