Roasted Carnival Squash Filling

Caramelized roasted carnival squash pairs perfectly with a savory spinach artichoke inspired filling boosted by protein-rich chickpeas. This recipe transforms simple squash into a hearty, satisfying vegetarian meal topped with Parmesan cheese for a rich finish.

I first made this recipe when I wanted to impress friends with a vegetarian dish and was delighted by how everyone kept coming back for seconds. It's become a favorite for cool fall evenings.

Ingredients

• Carnival squash or acorn squash: Make for sweet, tender boats to hold the filling. Select squash that feels heavy and firm without soft spots for best texture
• Olive oil: Adds richness and helps the squash caramelize nicely in the oven
• Coarse kosher salt: Enhances flavor without overpowering
• Garlic: Provides aromatic depth; fresh cloves work best
• Baby spinach: Wilts down for a silky texture and mild flavor
• Canned chickpeas: Bring creamy texture and protein; rinse well to remove excess sodium or preservatives
• Cracked black pepper and red pepper flakes: Add gentle heat and complexity; adjust the spiciness to your taste
• Marinated artichokes: Contribute a tangy bite and soft texture which complements the filling
• Full fat Greek yogurt: Adds creaminess and a slight tang while keeping the filling light
• Cream cheese: Gives a luscious softness that melts well without overpowering other ingredients
• Grated Parmesan cheese: Adds nutty, savory notes and browns beautifully when baked

Instructions

Prep and roast the squash:

Preheat the oven to 400 degrees Fahrenheit. Wash each squash then cut in half lengthwise from root to stem and scoop out the seeds. Cut each half into two wedges lengthwise so you have four wedges per squash. Rub the wedges with one tablespoon of olive oil and sprinkle with half a teaspoon of kosher salt. Place them cut side down on a parchment lined baking sheet. Roast in the oven for approximately 35 minutes or until the flesh is fork tender.

Make the filling:

While the squash roasts heat the remaining one tablespoon olive oil over medium heat in a skillet. Add the thinly sliced garlic and sauté for about one minute until fragrant but not browned. Add the baby spinach, chickpeas, cracked black pepper, the remaining half teaspoon of salt, red pepper flakes, and two tablespoons of water. Stir and cook for several minutes until the spinach has wilted. Then mix in the chopped marinated artichokes and let everything warm through. Remove from heat then stir in the full fat Greek yogurt, cream cheese chunks, and one third cup of the grated Parmesan cheese. Taste the filling and add more salt if needed.

Fill and finish baking:

Once the squash is roasted, arrange the wedges cut side up on the baking sheet. Scoop the warm spinach and chickpea filling generously into each squash well. Sprinkle the remaining Parmesan cheese evenly over the top. Lower the oven temperature to 375 degrees Fahrenheit and return the filled squash to the oven. Bake for another 7 to 10 minutes until the cheese melts and turns golden brown. Remove from the oven and serve warm.

One of my favorite parts of this recipe is the marinated artichokes. Their tang brightens the rich creamy mixture, reminding me of summer picnics with family where fresh produce made meals memorable. A bite is like a little burst of sunshine in every mouthful.

Storage Tips

Store any leftovers in an airtight container in the refrigerator for up to four days. Reheat gently in the oven to maintain texture. You can also freeze the unbaked filled squash in a tightly sealed container for up to three months; thaw overnight in the fridge before baking as directed.

Ingredient Substitutions

Sweet dumpling or acorn squash can replace carnival squash if you cannot find it. You could swap cream cheese for ricotta for a lighter texture or use a plant-based cream cheese alternative to keep it dairy-free. Baby kale or Swiss chard can substitute for spinach if desired, just sauté a bit longer for tenderness.

Serving Suggestions

Serve these filled squash wedges with a simple green salad dressed in lemon vinaigrette to brighten the meal. Crusty bread or roasted potatoes on the side make it more filling if needed. A drizzle of balsamic glaze adds a lovely sweet tang.

These stuffed squash make a cozy, nutrient-packed main course perfect for fall evenings. Serve warm and enjoy the contrast of caramelized squash and creamy, tangy filling.

Common Questions About Recipes

→ What type of squash works best for this dish?

Carnival squash is ideal, but acorn or sweet dumpling squash can also be used effectively.

→ Can I make the filling ahead of time?

Yes, the spinach and chickpea filling can be prepared in advance and refrigerated before stuffing the squash.

→ How do I prevent the squash from drying out while roasting?

Rub the squash wedges with olive oil and place them cut-side down on parchment paper to retain moisture during roasting.

→ What cheeses are used in the filling?

The filling combines cream cheese, full-fat Greek yogurt, and parmesan cheese for creaminess and depth of flavor.

→ Can I adjust the spice level in the filling?

Yes, red pepper flakes can be increased or omitted based on your preference for heat.