In late summer and early fall, winter squashes make their appearance at Farmer’s Markets and local grocers. The winter squash varieties typically have a hard outer shell and yellow or orange flesh, which is a source of carotenoids. The richer the color, the richer the concentration of these health-promoting, disease-fighting phytonutrients. Carotenoids are fat-soluble, which means in order to properly absorb the beneficial compounds, dietary fat must also be present. So, load your squash up with healthy fats, like ghee or butter. In today’s recipe for Stuffed Carnival Squash, we get healthy fats from ghee, bacon and grass fed ground beef.
All About Carnival Squash
1. Carnival squash is both cream colored with orange stripes or pale green with dark green stripes.
2. The presence of post-harvest green coloring indicates that the squash is still at its peak maturity.
3. Carnival squash is a hybrid of two other winter squashes, sweet dumpling & acorn and belongs to the Cucurbita Pepo family.
4. The flesh of the carnival squash is pale orange and the cavity is filled with seeds and fiber.
5. To achieve optimal flavor and texture, roasting is recommended.
6. The roasted flesh of carnival squash is reminiscent of sweet potatoes and butternut squash.
7. Carnival squash is best with the addition of butter and spices, such as ginger, garlic, cinnamon and pepper.
8.The cavity of the squash is the perfect vessel for stuffing with beef, pork or lamb.
9. Along with carotenoids, carnival squash is an excellent source of vitamins A & C.
10. One 85 g serving, has 30 calories, 0 g fat, 7 g carbohydrate, 1 g fiber, 3 g sugar & 0 g protein.
Stuffed Carnival Squash
Prep Time: 10 minutes
Bake Time: 60 minutes
- 4 Strips Pastured Bacon
- 1 lb. Grass Fed Ground Beef
- 1/2 Medium Yellow Onion
- 10 oz. Organic Frozen Spinach, Thawed & Drained
- 1 Clove Garlic, Crushed
- 1 tsp. Celtic Sea Salt
- 1/2 tsp. Black Pepper
- Cut squash in half.
- With a spoon, scoop out stringy flesh and seeds.
- Add 1 tsp. ghee to the cavity of each squash half and with the back of teaspoon coat evenly.
- Sprinkle with garlic salt and pepper.
- Roast, cut side up, on baking sheet at 400° F for 60 minutes.
- In skillet fry up bacon, reserve fat and transfer bacon to cutting board.
- Cut bacon into chunks and set aside.
- Dice onion and add to skillet along with beef.
- Cook on medium-high until browned and onion is soft.
- Add thawed spinach, garlic, salt and pepper.
- Heat through and then turn to medium-low until squash is done.
- Fill each roasted squash half with beef and top with bacon.
- Serve & enjoy!