Great for dinner and straightforward to prepare, this slow cooker Seeded and Stuffed Carnival Squash recipe is made using barley, red beans, carnival squash, garlic, and onion. This hearty Seeded and Stuffed Carnival Squash dish can serve up to 4 people.

Jump to Recipe Print Recipe

Recipe Ingredients

• 1/3 cup of quick-cooking barley (or 1 cup of cooked barley)
• 1 cup of cooked small red beans, drained and rinsed if using canned
• 1/4 cup of minced onion
• 2 cloves of garlic, minced
• 1 1/2 tbsp of tamari
• 3/4 tsp of dried oregano
• 3/4 tsp of dried basil
• 1/2 tsp of ground cumin
• 1/8 tsp of cayenne pepper
• 2 tbsp of roasted sunflower seeds
• 2 large carnival squash, halved lengthwise and seeded
• 1/2 cup of water, vegetable broth, or apple cider

How To Make Seeded and Stuffed Carnival Squash In Slow Cooker

1. Cook the Barley: Cook the barley according to the package directions until tender. Let it cool slightly before mixing.
2. Prepare the Filling: In a medium bowl, combine the cooked barley, cooked red beans, minced onion, minced garlic, tamari, dried oregano, dried basil, ground cumin, cayenne pepper, and roasted sunflower seeds. Mix everything well until fully combined.
3. Stuff the Squash: Fill each carnival squash half evenly with the barley and bean mixture, pressing gently to pack it in.
4. Arrange in the Slow Cooker: Place the stuffed squash halves carefully in the slow cooker. Pour the water, vegetable broth, or apple cider into the bottom of the slow cooker to create steam for cooking.
5. Cook the Squash: Cover the slow cooker with the lid and cook on low for 2 to 3 hours. The squash should be tender when a fork is inserted into the flesh.

Recipe Tips

• Swap the Beans: For a change in flavor and texture, try using chickpeas or black beans instead of small red beans. This twist adds a slightly different taste and extra protein.
• Enhance with Cheese: Sprinkle shredded Parmesan or crumbled feta cheese on top of the stuffed squash before serving. It adds a touch of saltiness and depth to the dish, complementing the earthy squash.
• Boost with Vegetables: Add finely diced bell peppers or zucchini to the filling for more color and nutrients. These vegetables blend well with the existing ingredients and increase the dish’s volume.
• Add a Crunchy Topping: For a delightful texture contrast, sprinkle toasted breadcrumbs or extra roasted sunflower seeds on top of the stuffed squash. This adds a satisfying crunch to each bite.

Recipe FAQs and Variations

Check out More squash Recipes:

• Slow Cooker Easy Acorn Squash Recipe
• Slow Cooker Squash Casserole
• Slow Cooker Creamy Butternut Squash Risotto