Seeded and Stuffed Carnival Squash In Slow Cooker

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.

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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

Can I Use a Different Type of Squash?

Yes, you can substitute carnival squash with acorn squash or butternut squash. Both are flavorful alternatives and cook similarly in a slow cooker.

How Can I Store Leftovers?

Place any leftover st๏ฟญ squash in an airtight container and store it in the refrigerator for up to 3 days. Reheat in the microwave or oven until heated through.

Can I Make This Recipe Gluten-free?

Absolutely. Substitute quick-cooking barley with quinoa or rice for a gluten-free version without changing the overall taste and texture.

Check out More squash Recipes:

Seeded and Stuffed Carnival Squash In Slow Cooker

Recipe by Shili MohamedCourse: DinnerCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

20

minutes
Cooking time

3

hours 
Calories

350

kcal

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.

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

Directions

  • Cook the Barley: Cook the barley according to the package directions until tender. Let it cool slightly before mixing.
  • 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.
  • Stuff the Squash: Fill each carnival squash half evenly with the barley and bean mixture, pressing gently to pack it in.
  • 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.
  • 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.

Nutrition Facts

4 servings per container


  • Amount Per ServingCalories350
  • % Daily Value *
  • Total Fat 8g 13%
    • Saturated Fat 2g 10%
  • Cholesterol 0mg 0%
  • Sodium 477mg 20%
  • Total Carbohydrate 32g 11%
    • Dietary Fiber 7g 29%
    • Sugars 3g
  • Protein 12g 24%

    * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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