I love this because it's so versatile. Sweet like a butternut squash, just about anything will taste delicious stuffed inside of a carnival squash. If I had some onion or celery on hand tonight, I would have added that in for extra flavor. Instead, I chose some generic veggie seasoning. The ingredient measurements are estimates - I eyeballed it.
1 Carnival Squash
¼ to ½ cup of cooked quinoa, depending on the size of the squash
¼ cup dried cranberries
1 spring of fresh rosemary
Preheat oven to 375 degrees
Cut off the top of the squash and take out all the seeds
Coat the inside of the squash with olive oil, salt, pepper, and toss in a sprig of rosemary
Fill a baking pan with ¼" water
Place the squash cut side facing down in the pan
Bake at 375 degrees for 30-40 minutes
While the squash is baking, cook the quinoa. Stir the dried cranberries (or other ingredients of your choosing) in when it is completely cooked.
Remove the squash from the oven, stuff with the quinoa mixture, and enjoy!
Serving size: 1
Recipe by Alicia Carlson Photography at http://www.aliciacarlsonphotography.com/2012/11/21/on-being-thankful/