Full Recipe
Author
GOYA® | 2016-02-11
Description
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.
