Carl's Baked Delicata and Carnival Squash

Carl and Lily had so many squashs (delicata and carnival), that one night we stuffed them with a mix of veggies, ground beef and a nice three color quinoa. Lily was working late, so I followed Carl's directions. We were a little creative with the toppings (marinara sauce and bread crumbs) and the side dish (spinach salad with walnuts and apples) and just used, what we found in the fridge. It was delicious :)


  • 2-3 squash (e.g. delicata, carnival) 
  • 1 onion - chopped
  • 300 - 500 g ground beef
  • 3-4 cloves garlic - minced
  • 3 carrots - sliced
  • 2 leeks - sliced
  • quinoa
  • salt, pepper, oregano (optional: paprika, cayenne) to taste
  • juice of 2-3 lemons
  • optional toppings: marinara sauce, cheese, bread crumps


  1. Cut the squash in half from stem to root, scoop out the seeds. Place upside down on baking sheet. Sprinkle with salt.
  2. Prepare the quinoa, cook in saltwater (1 cup quinoa to 2 cups water). Bring to a boil and then simmer for about 15-20 min.
  3. Fry ground beef until brown. Add salt, pepper, oregano (and other desired spices). Drain the fat and set aside. Fry the onions, carrots and leek for a 2-3 minutes. Combine the ground beef, vegetables and the quinoa.
  4. Fill the squash with the quinoa-beef-veggie mix. Squeeze lemon juice on top. Add a spoonfull of marinara sauce. If you have some cheese available (we did not), add some cheese. Top with bread crumbs. We used a delicious jalapeno bread. We toasted it and put it in the blender to make bread crumbs. Bake for about 45 min or till the squash is soft (depends on size of squash). If the toppings get too dark, cover with tin foil.
Note: Alternatively, to prevent the topping getting too dark, you can also roast the squash for about 30 min beforehand, then fill it with the stuffing and bake for another 15 min. 

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