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This show-stopping vegetarian dish makes for a delicious, nutritious and beautiful addition to your next family gathering or holiday meal - from Christmas to Thanksgiving and everything in between. In this stuffed squash recipe, the squash (we used kabocha), is thickly sliced, seeded and roasted until the flesh is tender. Then, it’s stuffed with a medley of grains and vegetables - from sauteéd mushrooms, scallions and kale to brown rice and GOYA® Organic Red Quinoa - then topped with manchego cheese and baked until warmed-through and melted. This elegant side is one that both vegetarians and meat-eaters alike will ask for again and again.
Ingredients
1
kabocha squash, about 3 lbs.
3 tbsp.
GOYA® Extra Virgin Olive Oil, divided
½ tsp.
salt, divided
⅛ tsp.
pepper
1
bunch scallions, sliced and white and greens separated
½ cup
GOYA® Organic Red Quinoa, rinsed well
2 cups
coarsely chopped mushrooms
2 cups
chopped frozen baby kale
1 tbsp.
chopped fresh rosemary
½ cup
dried cranberries
1½ cups
shredded Manchego cheese, divided
Directions
Step 1
Preheat oven to 400 °F. Place 1/4 cup water in 2-quart baking dish. Cut squash in half through the stem; scrape out seeds. Cut each half into 2 wedges. Brush flesh with 1 tbsp. oil. Arrange cut side up in dish and season with 1/4 tsp. salt and pepper. Cover with foil. Bake until fork tender, about 20 min.
Step 2
Meanwhile, combine rice, white sliced scallions, 1/4 tsp. salt and 1-1/4 cups water in medium saucepan. Simmer covered, 10 min. Stir in quinoa and mushrooms; return to simmer and cook 10 min. Stir in kale, Sazonador, rosemary and cranberries. Simmer until grains are tender, about 8 min. Stir in scallion greens, then 1cup of cheese. Spoon into squash hollows; sprinkle remaining cheese on top.
Step 3
Bake uncovered until cheese is melted and heated through, 10 min.
•Cut each wedge in half and use as a side dish.
•Use your favorite squash or steamed pepper halves in place of the kabocha.
New from Goya
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