Stir in quinoa, broth, black beans, chipotles, adobo, green onions, garlic, cumin, and salt until evenly combined.Add 1 tablespoon olive oil to the bottom of the Instant Pot.1/8-1/4 teaspoon pink Himalayan or smoked salt to taste.

2 tsp of the adobo sauce (from the chipotle peppers can).

2 chipotle peppers in adobo, finely chopped.

1 1/4 cup low sodium vegetable broth or broth of any kind.

1 carnival or acorn squash, halved and seeded (or just slice off the top and scoop out the seeds).

Instant Pot Stuffed Carnival SquashĬalories 285, Protein 10g, Total Carbs 46g, Fat 9g Of course, if you wish to add a bit of meat protein, stir in some precooked diced chicken directly into the pot prior to cooking or you can also top each squash serving with shredded Mexican cheese. Quinoa and black bean stuffing is a hearty vegan filling so this dish is suitable for all eaters at your table.

For this dish, we’re going on the savory side with a southwest seasoned quinoa and black bean mixture that cooks up perfectly in the same amount of time as the squash. The carnival squash has a somewhat creamy texture which pushes it directly into that seasonal comfort food category that can accompany any stuffing from savory to sweet. If you can’t find a carnival, swap an acorn variety as they have nearly identical taste and nutrition. Cooking a whole squash is time intensive but using an Instant Pot pressure cooker allows you to throw together a complete meal or fancy side dish all at once and much quicker.Ĭarnival squash is a small festive looking squash that is similar to acorn squash. Stuffed carnival squash is a one pot wonder that has all of the taste in half the time.

Carnival squash