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Month: November 2014

Muesli Stuffed Squash


Have you ever heard of muesli? If not, don’t feel bad. I only just found out what muesli was a few years ago. I was at Starbuck’s and ordered the Protein Box for the first time. As I opened the box I noticed that there was this small, round bread that was packed with nuts, seeds, and dried fruit. It was soft and chewy with a little bit of crunch and just the right amount of sweetness. My taste buds where delighted and I quickly grabbed the box and read the list of items so I could put a name to this wonderful bread. I later saw that my local Publix sold muesli bread as well. This peaked my interest and I decided to look into this bread some more.

Through my digging I found that muesli is actually served as a breakfast cereal in Germany and Switzerland. Muesli contains a mix of raw rolled oats and other cereal grains, a mix of seeds and nuts, fresh or dried fruits and is served with milk or yogurt. It is very similar to oatmeal and can be eaten the same way, soaked overnight and served cold or heated with milk or water and served hot. The ingredients can also be added to dough and made into the tasty bread that turn me on to muesli in the first place.

I found a packaged brand of muesli that I absolutely love and it is gluten free. The brand Bob’s Red Mill makes it and you can fine it here.  Check your local grocery store to see if they sell it there too.

So last week I posted about the beautiful carnival squash that I found at that farmer’s market and a roasted squash recipe.  I ended up buying two of them and really want to make one in a savory way and the other in a sweeter way. I decided that the carnival squash made a great edible bowl for muesli and together they would make a hearty vegetarian and gluten free breakfast.



1 carnival squash, cut in half and seeds removed

1 C of muesli, I use Bob’s Red Mill brand

1 C of milk or water

1/2 tsp coconut oil

1 apple, core removed and diced

1 Tbsp of honey

1 tsp of cinnamon, and a little extra to sprinkle of the squash


1. Heat oven to 350 degrees. While oven is warming up place a medium sauce pan on the stove and set heat to high. Add muesli and milk to pan and boil. Once it starts to boil lower the heat to low, cover and cook for 5-7 minutes or until it is al dente.

2. As the muesli is cooking rub coconut oil over the flesh of each of the squash halves and place them on a foil lined cookie sheet. Sprinkle a little cinnamon over each half.

3. When muesli is done add apples, honey, and cinnamon.  Mix well. Spoon even amounts of mixture into each half of the squash.

4. Place squash in the oven and bake for 30 minutes or until you can easily stick a knife through the squash,



Now doesn’t that look yummy? I was thinking that this dish might be perfect for a Thanksgiving breakfast. It screams Fall!

Easy Roasted Carnival Squash

This past weekend I had some free time, which is very rare, and I was able to take my kids to the local farmer’s market. It kinda chilly out so there wasn’t a mob of people out like most Saturdays. We were able to move around easily and didn’t have to wait at each vendors’ booth for very long. It was nice. I’m thinking cold mornings are the way to go!

While we were there I was at one of my favorite vendor’s booth picking out some red potatoes to add to my crockpot stew I will be making later this week, when all of a sudden out of the corner of my eye I spotted the most beautiful winter squash I seen all season. I decided that I would get a carnival squash roast them for one of my lunches this week. Then I saw that they were selling them 2 for $3 and of course I had to get two. They go for almost $2 a pound at the grocery store so this was a great deal.

Carnival squash is an excellent source of vitamin A and is a cross between an acorn squash and a sweet dumpling squash. The outside of it resembles the mix being shaped like  the sweet dumpling and having a mix of green, orange, and cream colors in stripes and spots like both. The inner flesh is sweet, creamy and mellow. It kind of tastes like a mix of sweet potato and butternut squash.

Since I had two of them I decided to make each of them in different ways. Since the last is similar to that of a sweet potato and butternut squash and both play well with sweet and savory seasonings I make one each way. This recipe is the savory one. It gives that creamy squash a bit of spice with fresh grated ginger and a little cumin. I didn’t include measurements for each of the spices because the amounts will differ depending on personal preference. I will, however, warn against adding two much of each spice. Carnival squash taste wonderful as it is and doesn’t need too much seasoning, just enough to enhance!

Easy Roasted Carnival Squash

Easy Roasted Carnival Squash


1 carnival squash

coconut butter

fresh ginger, grated


salt and pepper

a dash of cayenne


1. Heat over at 350 degrees. Cut squash in half and remove seeds.

2. Place halves on a baking sheet and rub some coconut butter on the inside flesh. Add seasoning and bake for 30-40 minutes or until you can easily poke a fork all the way through the flesh.

That’s it. Only two steps. Easy, right? Well that’s why EASY is in the name. Feel free to experiment with different spices and update me on your findings.

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