On the spot Pot Stuffed Carnival Squash

Stuffed carnival squash is a one pot surprise that has the entire style in half the time. Cooking an entire squash is time intensive however utilizing an On the spot Pot strain cooker lets you throw collectively a whole meal or fancy facet dish unexpectedly and far faster.


Carnival squash is a small festive trying squash that’s just like acorn squash. In the event you can’t discover a carnival, swap an acorn selection as they’ve practically similar style and vitamin. The carnival squash has a considerably creamy texture which pushes it straight into that seasonal consolation meals class that may accompany any stuffing from savory to candy. For this dish, we’re occurring the savory facet with a southwest seasoned quinoa and black bean combination that cooks up completely in the identical period of time because the squash.



Quinoa and black bean stuffing is a hearty vegan filling so this dish is appropriate for all eaters at your desk. After all, if you happen to want to add a little bit of meat protein, stir in some precooked diced rooster straight into the pot previous to cooking or you can even prime every squash serving with shredded Mexican cheese.


On the spot Pot Stuffed Carnival Squash

Instant Pot Stuffed Carnival Squash


Energy 285, Protein 10g, Whole Carbs 46g, Fats 9g


Prep time: 10 min

Closed Pot Time: 20 min

Serves: four as a facet, or 2 as a essential dish




1 carnival or acorn squash, halved and seeded (or simply slice off the highest and scoop out the seeds) Sprinkle salt and pepper 2 tablespoons olive oil half cup quinoa 1 1/four cup low sodium vegetable broth or broth of any variety 1 can black beans 2 chipotle peppers in adobo, finely chopped 2 tsp of the adobo sauce (from the chipotle peppers can) 2 inexperienced onions, sliced half teaspoon garlic powder 1/four teaspoon cumin 1/Eight-1/four teaspoon pink Himalayan or smoked salt to style 1/four cup chopped recent cilantro Crimson pepper flakes (optionally available)


Preparation Directions:


Add 1 tablespoon olive oil to the underside of the On the spot Pot. Stir in quinoa, broth, black beans, chipotles, adobo, inexperienced onions, garlic, cumin, and salt till evenly mixed. Set the trivet overtop quinoa combination. Place squash halves on the trivet. Sprinkle squash with 1 tablespoon olive oil, salt and pepper. Safe lid on the pot and shut the pressure-release valve. Choose RICE perform (regular, low strain) for 12 minutes. When cooking is full, let it depressurize naturally. Take away squash and place on a plate. Stir the quinoa and add extra salt or crimson pepper flakes if desired to style and stir within the cilantro. Serve with quinoa combination scooped into every squash half.


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