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: Butter Shrimp & Orzo

Who doesn’t love anything with Butter?  This Butter Shrimp and Orzo hit the spot any day!  Today on Fresh Tip Tuesday I shared this super easy recipe that you can do in the Smart Multi Cooker from Tupperware in less than 15 minutes!  ((I know right! I barely had time to pour my wine!)) I really love my Multicooker and when you get yours, you will as well.

Orzo is amazing and although it looks like a grain, yes, it is pasta.  Great for you too as it is one of those great carbohydrates that is low in fat and has fiber, plus protein. Tupperware has even more recipes available  for you at or message me and I will send you my Fresh Picks custom for you!

Serves: 4   Serving size: 5 shrimp + about ½ cup orzo
PREP: 10 mins
COOK: 10 mins + 5 mins standing time

20 jumbo fresh or frozen (thawed) shrimp,
peeled and deveined, with tails on
3 cups fresh baby spinach
¾ tsp. kosher salt, divided
¾ cup orzo

4 tbsp. salted butter
4 garlic cloves, peeled and minced
¼ tsp. kosher salt
1/8 tsp. cracked black pepper
1 tbsp. minced fresh parsley

1. Place shrimp in the shielded colander of the Tupperware® Smart Multi-Cooker, season with ¼ tsp. of the salt and set aside. Place spinach in the shallow colander and set aside.
2. In the base/water reservoir of the Smart MultiCooker, stir together remaining salt and orzo; add water to max fill line for steaming. Microwave, uncovered, on high power 8 minutes.
3. Remove from microwave. Place shielded colander with shrimp inside base (without removing orzo).
Cover with shielded cover and microwave on high power 2 minutes. Remove from microwave, add shallow colander with spinach. Cover with shielded cover and let stand 5 minutes.
4. To make the sauce, in the 2-cup/500 mL Micro Pitcher, combine butter, garlic, salt and pepper. Microwave on high power 45 seconds or until butter is melted. Remove from microwave, stir in parsley, set aside.
5. Transfer shrimp to shallow colander with spinach. Drain orzo using shielded colander; return orzo to base, stir in shrimp and spinach. Add sauce and stir to coat. Serve Warm.



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!

Fresh Recipe: Chipotle Shrimp Tacos

Chipotle Shrimp Tacos

Today for FRESH TIP TUESDAY I made a version of Tupperware’s Chipotle Shrimp Tacos.  The official recipe, below, is from   I used the Smart Multicooker, but if you have the older version of the SmartSteamer that works too!

Make sure you join me life at every Tuesday at 11am for a new Recipe and FRESH TIPS!  Enjoy and let me know what you think!  If you missed it, here is also the raw and uncut Live Video:


Chipotle Shrimp Tacos

Yield: 8

Serving Size: 1 taco


  • 1lb./455 g large white shrimp, shelled and deveined
  • 1/4 tsp. adobo seasoning
  • 4 oz./115 g jicama, peeled
  • 6 oz./170 g bagged broccoli slaw
  • 4 tbsp. reduced fat sour cream
  • 2 tsp. canned chipotle peppers in in adobo, chopped
  • 8 corn tortillas
Cilantro Vinaigrette
  • 1 tbsp. extra virgin olive oil
  • 2 tbsp. fresh lime juice
  • 1/4 cup green onions, sliced
  • 1 tsp. sugar
  • 1/4 tsp. kosher salt
  • 2 tsp. Southwest Chipotle Seasoning Blend


  1. Cut shrimp into bite-sized pieces and sprinkle with adobo seasoning. Set aside.
  2. In a medium bowl, combine olive oil, lime juice, garlic, cilantro, green onions, sugar, salt, and seasoning blend and stir.
  3. Slice jicama thinly and place in the base of the Quick Chef® Pro System. Cover and turn handle to process.
  4. Add broccoli slaw, replace cover and process again.
  5. Combine slaw and Cilantro Vinaigrette and stir.
  6. In a small bowl, mix sour cream and chipotle pepper until well combined.
  7. Place shrimp in the Steamer Base and fill the Water Tray with 1 3/4 cups/400mL water.
  8. Place Steamer Base on top of Water Tray. Cover and microwave on high power for 4 minutes.
  9. Let rest, covered, 2 minutes. Serve shrimp, slaw and chipotle sour cream on warmed corn tortillas.


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Corinne Brown