• Skip to main content
  • Skip to primary sidebar
May I Have That Recipe?
menu icon
go to homepage
  • Home
  • Recipe Index
  • Cookbook
  • About
  • Contact Us
subscribe
search icon
Homepage link
  • Home
  • Recipe Index
  • Cookbook
  • About
  • Contact Us
×
You are here: Home » American Recipes

Protein-Rich Carnival Squash Recipe

Jan 27, 2022 -May contain affiliate links

272 shares
  • 112
Jump to Recipe·Print Recipe·5 from 1 review
An angled view of a plate of carnival squash
An overhead view of a plate of carnival squash
An angled view of a plate of carnival squash

Our delicious, protein-rich carnival squash recipe is perfect for a special brunch, lunch, or dinner. Wow your guests with a sweet and savory filling cooked right in the squash for a beautiful presentation that tastes as good as it looks. This is a vegetarian recipe you can be proud to serve.

An angled view of a plate of carnival squash

What is Carnival Squash?

This beautiful winter squash variety is fairly new as it was first developed in 1991. The squash has a striped yellow and green appearance. It is firm on the outside when ripe and tender when baked. Carnival Squash is low-calorie, is high in vitamin A and is a good source of vitamin C as well.

What Carnival Squash Tastes Like

Roasted carnival squash has a buttery sweetness reminiscent of maple syrup, which is why it pairs so well with that ingredient. It also has a slightly nutty quality similar to other winter squashes in the same family.

Three carnival squash lined up together

Buying and Storing Carnival Squash

Winter squashes are in season in the Fall and Winter and can be kept in a cool dry location for up to one month. Do not keep them near a heat source or in direct sunlight.

How to Cook Carnival Squash

We have two different parts to this vegetarian carnival squash recipe. The first part is to roast it once, and the second is to roast it again with the stuffing in place. Each part requires different ingredients.

Ingredients in our Carnival Squash Recipe

Ingredients for the Roasted Carnival Squash

Carnival squash: Each squash will serve two people.

Maple Syrup: The perfect touch of sweetness and flavor.

Salt: Just a little to bring out flavor intensity. Salt to taste.

Cinnamon: This seasoning pairs so well with winter squash and highlights the naturally sweet, nutty flavor of the vegetable.

Ingredients for the Stuffed Carnival Squash Recipe

Beluga Lentils: You can use any other lentil of your choice if this one is difficult to find. Lentils give this dish a high protein value and I love the texture they bring to the table as well. Learn More about lentils in our Mujadara recipe post

Frozen Spinach: Frozen is almost as rich in nutritional value as fresh, and it keeps better until you are ready to use it.

Extra Virgin Olive Oil: Using EVOO brings even more healthy fats to this recipe, and also adds flavor. Don't waste your fat in this recipe using something flavorless.

Shallot or Small Onion: Either will work, not all grocery stores have shallots available year-round. Don't stress about that.

Trader Joes Sofrito Spice Blend: If you live near Trader Joe's, it's worth getting the spice blend. If not try using a spice blend with pepper, lemon peel, and herbs, or use lemon pepper and your favorite dry herbs.

Salt and Cumin: The perfect seasoning combo for this dish.

Balsamic Vinegar or Apple Cider Vinegar: We like the acidity that vinegar gives to the stuffed squash, you can omit it or drizzle some balsamic glaze before serving the carnival squash.

Sheep's Milk Feta Cheese: Or vegan feta cheese. We recommend Violife - and we are not sponsored to say that.

An overhead view of the ingredients to make carnival squash; spinach, feta, olive oil, shallot, beluga lentil

Step-By-Step Instructions for Cooking Carnival Squash

Before you begin, preheat your oven to 400º F. The lentils will take a while to cook through, so the first thing you will do is get your lentils going on the cooktop. While the lentils are cooking, begin the process of baking the squash for the first time.

To bake the carnival squash, you will cut each one in half, spread it with maple syrup, salt, and cinnamon, and bake these for about 45 minutes until the squash is tender.

Two carnival squash cut in half and staggered on top of each other
Carnival squash halved and with middle carved out

While the squash is baking is the perfect time to start preparing the stuffing. Squeeze as much water as you can from the thawed spinach and set it aside. When the lentils are cooked tender, drain them with a colander and set those aside as well.

An overhead view of halved carnival squash with maple syrup mixture rubbed on
An overhead view of baked halved carnival squash with maple syrup mixture rubbed on

Heat the olive oil in a large skillet. Add the shallots and cook these over medium heat for 3-5 minutes or until translucent. Add the spinach, lentils, sofrito spice blend, salt, and cumin and cook over medium-low heat for 10-15 minutes or until the spinach is cooked and the flavors have blended together. Next, add the balsamic vinegar and mix well.

Taste and adjust seasoning as desired.  Take into consideration that the lentils and spinach will be topped with feta cheese, which tends to add saltiness.

Fill each carnival squash half with a heaping half a cup of lentil filling

Sprinkle the crumbled feta cheese evenly on each squash half. Bake for 15-20 minutes or until the cheese is melted and bubbly or slightly browning.

An overhead view of baked halved carnival squash with maple syrup mixture rubbed on

Tips for the Best Results for this Twice Baked Carnival Squash

  1. Check to make sure your squash hasn't developed soft spots or rot anywhere on the flesh. You want a firm, ripe but not soft outer flesh for best results.
  2. Make sure to thaw the frozen spinach ahead of time so you can remove most of the water.
  3. If you are tasting as you go, do not oversalt this dish. The feta is added at the very end and has a high salt content.
  4. If you cannot find feta, you can use parmesan as a subsitute in this case.

FAQ

How long can I keep leftover stuffed carnival squash?

Leftovers of this sweet and savory stuffed carnival squash recipe will last for three to four days in the refrigerator and can be reheated in the microwave. However, they are best eaten straight from the oven, and you should be able to simply make one per person.

Can I freeze Roasted Carnival Squash?

While you can freeze roasted carnival squash without the filling, I recommend waiting to add the filling and continue the recipe to make these fresh right before serving.

Is the stuffed carnival squash recipe vegan?

No. However, you can make a vegan option easily enough by subbing in a Vegan cheese.

More Vegetarian Squash Recipes

  • Vegetarian Stuffed Acorn Squash Recipe
  • Roasted Stuffed Butternut Squash with Israeli Couscous and Veggie Sausage
  • Tex-Mex Spaghetti Squash Bake
  • One-Pot Chickpea And Butternut Squash Pasta
  • Delicata Squash Salad
An overhead view of a plate of carnival squash

If you enjoyed this recipe, it would help us tremendously if you left us a star rating in the comments below or on the recipe card. Do you have any questions about the recipe? Do you need a swap for any of the ingredients? We are here to help, just leave us a question in the comments below.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
An overhead view of a plate of carnival squash

Roasted Carnival Squash with Spinach and Lentils


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Vicky Cohen and Ruth Fox
  • Total Time: 1 hour 40 minutes
  • Yield: 4 1x
  • Diet: Vegetarian
Print Recipe
Pin Recipe

Description

Our delicious, protein-rich carnival squash recipe is perfect for a special brunch, lunch, or dinner. Wow your guests with a sweet and savory filling cooked right in the squash for a beautiful presentation that tastes as good as it looks. This is a vegetarian recipe you can be proud to serve.


Ingredients

Units Scale
  • 2 Carnival squash
  • 2 tbsp maple syrup
  • ¼ tsp salt
  • ¼ tsp cinnamon

For the Stuffing

  • 1 cup uncooked beluga lentil (or any other lentil of your choice)
  • 1 cup frozen spinach, thawed
  • 1 tbsp extra virgin olive oil
  • 1 shallot or small onion
  • 1 ½ tsp of Trader Joes Sofrito Spice Blend (See note #1)
  • ½ tsp of salt
  • ¼ tsp cumin
  • 1 tbsp balsamic vinegar or apple cider vinegar (See note #2)
  • 4 oz Sheep's Milk Feta Cheese (about ½ cup crumbled) or vegan feta cheese (we recommend Violife - not sponsored)

Instructions

  1. Preheat the oven to 400F
  2. Combine the lentils with 4 cups of water. Bring to a boil, lower the temperature and simmer for 20-30 minutes or until tender, but not mushy (you want the lentils to keep their shape. Cooking time will depend on the type of lentil used)
  3. Cut each carnival squash in half width-wise. Scoop out the seeds and rub each half evenly with maple syrup, salt, and cinnamon. Bake for 45 minutes or until the acorn squash is tender (time will depend on the size of the squash). Remove them from the oven and let them cool slightly
  4. While the squash is baking, start preparing the stuffing. Squeeze as much water as you can from the spinach and set it aside. When lentils are cooked, drain them with a colander and set them aside
  5. Heat the olive oil in a large skillet. Add the shallots and cook over medium heat for 3-5 minutes or until translucent. Add spinach, lentils, sofrito spice blend, salt, and cumin and cook over medium-low heat for 10-15 minutes or until the spinach is cooked and the flavors have blended together. Add the balsamic vinegar and mix well
  6. Taste and adjust seasoning as desired.  Take into consideration that the lentils and spinach will be topped with feta cheese, which tends to add saltiness
  7. Fill each carnival squash half with a heaping half a cup of lentil filling
  8. Sprinkle the crumbled feta cheese evenly on each squash half. Bake at 350F for 15-20 minutes or until the cheese is melted

Notes

  1. If you live near Trader Joe's, it's worth getting the spice blend. If not try using a spice blend with pepper, lemon peel, and herbs, or use lemon pepper and your favorite dry herbs
  2. We like the acidity that vinegar gives to the stuffed squash, you can omit it or drizzle some balsamic glaze before serving the carnival squash
  3. Here's more information about the  nutritional value of carnival squash
  • Prep Time: 10
  • Cook Time: 90
  • Category: Dinner
  • Method: Oven
  • Cuisine: Mediterranean

Nutrition

  • Serving Size: 1 carnival squash half
  • Calories: 341
  • Sugar: 12
  • Sodium: 707
  • Fat: 10.1
  • Saturated Fat: 4.8
  • Unsaturated Fat: 4.7
  • Trans Fat: 0
  • Carbohydrates: 49.6
  • Fiber: 6.8
  • Protein: 17.3
  • Cholesterol: 25.2

Did you make this recipe?

Tag @mayihavethatrecipe on Instagram and hashtag it #mayihavethatrecipe #tahiniandturmeric

More American Recipes

  • overhead image of a bowl of mushroom soup
    Creamy Mushroom Soup Recipe (With Vegan Option)
  • A bowl of nut free coconut granola with strawberries and blueberries
    Homemade Nut-Free Granola Recipe - Vegan and Gluten-Free
  • overhead image of a plate of roasted deep orange honeynut squash slices. The squash is topped with poomegranate seeds and micro herbs.
    Roasted Honeynut Squash Slices with Maple Syrup and Brown Sugar
  • overhead image of 4 honeynut squash halves that have been roasted and habe some caramelization on the edges. The squash is topped with seeds and herbs.
    Roasted Honeynut Squash Recipe

NEVER MISS A RECIPE!

Subscribe to receive our latest recipes right in your inbox

Reader Interactions

Comments

  1. Fiona Moyer

    October 27, 2022 at 7:19 pm

    We are far from novices when we cook.
    I looked at this recipe and it sounded great.
    Your reference to 'Sofrito Spice Blend' - Trader Joes - LOL - the alternative you provide has NOTHING similar to the Trader Joe's blend.
    ????
    I changed things up and waiting to try it.

    Reply
    • Vicky and Ruth

      November 17, 2022 at 11:58 am

      Hi Fiona,

      Thank you for your comment. Our intention was to offer an alternative to the sofrito blend, not to imitate it. We are aware that what we suggested is not similar at all to the Trader Joes Sofrito blend. We hope you enjoyed the Stuffed Carnival Squash!

      Reply
  2. Ruth Herzel

    December 09, 2022 at 12:01 pm

    I am preparing this dish now and wondering at what temperature to bake squash after I’ve filled them with the lentils etc. and feta cheese and they need 15-20minutes more in the oven?

    Reply
    • Vicky and Ruth

      December 10, 2022 at 8:49 pm

      Hi Ruth, we just saw your comment. We added the temperature. Once filled bake the carnival squash at 350F for 15 - 20 minutes or until the cheese is melted.

      Reply
  3. Kathi

    December 26, 2022 at 6:38 pm

    I made this for supper this evening. Easy and delicious! I used Trader Joe’s Italian Style seasoning blend, since that is all I found. Also used Violife vegan feta. This recipe is a keeper! Thanks very much for sharing.

    Reply
    • Vicky and Ruth

      December 29, 2022 at 1:14 pm

      So glad you enjoyed it and happy that you took the time to share your experience with us!

      Reply
  4. Laura Mickelson

    November 22, 2023 at 12:18 am

    Have you tried this recipe using fresh cooked spinach?

    Reply
    • Vicky and Ruth

      December 12, 2023 at 12:15 pm

      You can make this recipe with freshly cooked spinach, you just have to use a good amount since it shrinks significantly.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

An angled view of a plate of carnival squash
An overhead view of a plate of carnival squash
An angled view of a plate of carnival squash
Picture of Vicky and Ruth creators of May I Have That Recipe

Welcome!

We are Vicky & Ruth, authors of the vegan cookbook Tahini and Turmeric. Born and raised in a multicultural Jewish-Lebanese-Spanish household our culinary journey began in Barcelona, Spain where we learned from our family the rich flavors of Lebanon, Turkey, Israel, Morocco, and Spain. From our mother's fragrant Lebanese dishes to our grandmother's secret Sephardic Turkish specialties, our Moroccan friend's fragrant recipes, our sister's vibrant Israeli creations, and our neighbor's authentic Spanish fare, each dish was a key that unlocked new exciting yumminess.

More about us

Popular

  • Overhead view of a baking sheet with baked parmesan topped with thinly sliced zucchini
    Baked Parmesan Zucchini
  • Collage of lentil recipes pictures
    15 Lentil Recipes You'll Love
  • bird's eye view of a bow with vegan sour cream
    Cashew Cream - A Magical Vegan Sauce
  • three bowl of turmeric zucchini cauliflower soup
    Vegan Cauliflower Soup Recipe with Coconut Milk, Turmeric and Zucchini

Seasonal

  • Close up view of a bowl of cauliflower soup
    Vegan Cauliflower Soup With Saffron and Sumac Oil
  • A photo collage of best soup recipes
    33 Vegan Soup Recipes
  • a plate of dates stuffed with goat cheese topped with crushed pistachios
    Stuffed Dates with Goat Cheese
  • Apple potato latkes with Silan tahini sauce on a green wood surface
    Potato Latke Recipe with Apples

Footer

An angled view of a plate of carnival squash
An overhead view of a plate of carnival squash
An angled view of a plate of carnival squash
Close up view of a bowl filed with vegan meatballs, sauce and veggies

join us!

Subscribe for emails and updates!

Stay updated on latest recipes!

    Built with ConvertKit
    • Privacy Policy
    • Contact
    • About
    • ↑ back to top

    As an Amazon Associate, I earn from qualifying purchases at no extra cost to you

    Copyright © 2012-2025 May I Have That Recipe LLC - Powered by Feast+