Fresh Recipe: Stuffed Carnival Squash

Carnival Squash is a hybrid of the sweet dumpling and acorn squash. It usually has a cream-colored background covered with stripes and speckles of green and orange. The price point is low and when roasted or steamed it has a buttery, almost maple syrup-like flavor to it.  Full of potassium, Vitamins A & C, folate and omega-6 fatty acids this is a squash you should definitely try.  Eat it solo with a little olive oil and brown sugar, or stuff it like the recipe below.  Either way, I promise you will love it.

Huge shout out to Farm Fresh Carolina’s for delivering an amazing box of produce this week that inspired the recipe for Fresh Tip Tuesday.  If you are in the Fort Mill, SC Area, use code Fresh10 to get $10 off your first box.

Stuffed Carnival Squash

1 carnival squash, cut in half through the stem and seeded

1 C cooked quinoa 

1 cups greens (spinach, tatsoi, kale, Swiss chard), cut into ribbons

1 large apple, chopped

1 small head of garlic

2 T olive oil, plus some to coat squash

3 ounces chorizo or sweet sausage, cooked and crumbled or cut into small pieces (I used Vegetarian Smoked Apple Sage Sausauge from Field Roast)

2 T parmesan cheese, shredded

Salt + Pepper



  • Prepare quinoa in the Tupperware® Microwave Rice Maker according to the directions in the product insert (1/2 cup quinoa, 1 cups water. Microwave on high power for 5 min and let stand 15 minutes. Allow to cool and fluff with a serving spoon. 
  • Drizzle the flesh of each squash half with olive oil and a sprinkle of salt, and lay the flesh side down in the Smart MultiCooker. Fill water in the water tray and cook until tender when pricked with a fork, 15-20 minutes.
  • Remove MultiCooker from Microwave when done and put greens into the colander insert.  Place in MultiCooker and Cover to Steam while you prep filling.
  • Cut chorizo in half lengthwise and cook in MicroPro Grill for 3-5 mins (depending on your preference). Dice the apple into small cubes and place them in medium mixing bowl along with olive oil, garlic, salt and pepper. Add the chorizo (cut or crumbled), quinoa, greens and half the cheese.
  • Scoop the filling into the cavity of each squash half, piling it into a mountain so that it holds as much as possible. Sprinkle with remaining cheese



Corinne Brown




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Fresh Recipe: Zoodles with Peanut Sauce

Today for Fresh Tip Tuesday we made Zoodles with a Peanut Sauce. Zucchini is one of my favorite summer food since it contains zero fat, and is high in water and fiber. It also contains significant amounts of vitamins B6, riboflavin, folate, C, and K, and other minerals.  I love ethic foods and in particular today, Thai Noodles with a peanut sauce.  This is a healthy twist that I know your family will love.  Watch the clip, try it out and let me know what you think.

Zoodles with Peanut Sauce


  • 3 medium zucchini spiralized
  • 1-2 carrots spiralized or shredded
  • 1 tsp toasted sesame oil
  • optional: 1 red pepper spiral sliced
  • chopped unsalted roasted peanuts and lime wedges (use as a garnish)

thai peanut sauce

  • 2 green onions
  • 1/4 cup creamy peanut butter use unsweetened if eating low carb
  • 2 tbsp low sodium soy sauce
  • 1 tbsp seasoned rice vinegar
  • 1 lime zested and juiced
  • 2 tsp freshly grated ginger (or ginger paste)
  • optional:  ¼ teaspoon red pepper flakes or sriracha


    1. Spiralize the zucchini and carrots into the base of the Smart MultiCooker.   Drizzle with 1 tsp of sesame oil and cook for 3 mins in the Microwave. Drain zucchini noodles if excess water is observed.
    2. In the Tupperware PowerChef, chop the small onions (about 3 pulls) then additional sauce ingredients. Pull until smooth. Taste and adjust as needed.
    3. Add 1/2 of the sauce to the carrots and zucchini noodles. Toss noodles in sauce until evenly coated. Add more sauce as needed. Garnish with cilantro and peanuts before serving.

Yep –  It really is that simple! ENJOY!!!!

Corinne Brown




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Fresh Recipe: Eggplant and Tomato Zoodles

Zoodles and more Zoodles –  Have you tried Zoodles?  I think I just like saying it – zoodles.  Okay seriously, I am in love with Tupperware’s Spiralizer and all that it can do. So for Fresh Tip Tuesday this week we made zoodles with grilled eggplant and a yummy grilled tomato sauce.  This one has a few steps and your microwave is in action, but the results were amazing and still less than 25 mins!  So fresh and healthy.  Try it out and let me know what you think!
Eggplant and Tomato Zoodles
1 small eggplant, peeled and sliced into 1/2″ cubes
1 medium zucchini, ends cut off, and cut in half
1/3 cup olive oil, plus a few tablespoons to drizzle
1 tsp italian herb seasoning
 2 cups (1 pint) cherry tomatoes
 1/4 onion (I prefer sweet)
salt and pepper
 6-10 leaves fresh basil
 Balsamic reduction (optional)


1) Start making the sauce.  Drizzle the cherry tomatoes with olive oil and a dash of salt, then cook for 8 mins in the MicroPro Grill.  Remove from microwave and let cool for 3 mins.

2) While it is cooking, assemble Fusion Master® Spiralizer fitted with the thin noodle blade and first front of zucchini. Turn handle until fully spiralized. Insert 2nd half and repeat. Put aside.

3) Transfer tomatoes to PowerChef System.  Add basil, onion and 1/3 cup olive oil, along with italian herb seasoning.  Pull cord 10 times til its blended but still chunky.

4) While the grill is still warm, add eggplant drizzled with some olive oil and sprinkle a little salt and pepper. Cook in MicroPro Grill for 8 mins.

5) Transfer zoodles to the base of the Smart Multicooker and toss with the tomato sauce. Microwave for 3-5 mins.

6) Add grilled eggplant to zoodles, toss and serve.  Top with fresh grated parmesan cheese and (optional) a basalmic reduction.  So yummy and so good for you!


Corinne Brown




Order your Tupperware Fresh Finds at, or message me at today to schedule your own Tupperware Party (Facebook or in person) so that you can earn your products for FREE!