Quinoa and Mushroom Stuffed Squash with Kale

Name: Quinoa and Mushroom Stuffed Squash with Kale
Prep time: 25M
Total time: 50M
Yield: 4 Servings
Ingredients: 1 Quinoa and Mushroom Stuffed Squash with Kalekabocha squash, about 3 lbs.; 3 tbsp. Extra Virgin Olive Oil; ½ tsp. Quinoa and Mushroom Stuffed Squash with Kalesalt, divided; ⅛ tsp. Quinoa and Mushroom Stuffed Squash with Kalepepper; ½ cup Brown Rice; 1 Quinoa and Mushroom Stuffed Squash with Kalebunch scallions, sliced and white and greens separated; ½ cup Organic Red Quinoa; 2 cups Quinoa and Mushroom Stuffed Squash with Kalecoarsely chopped mushrooms; 2 cups Quinoa and Mushroom Stuffed Squash with Kalechopped frozen baby kale; 1 tbsp. Sazonador TotalGOYA® Sazonador Total; 1 tbsp. Quinoa and Mushroom Stuffed Squash with Kalechopped fresh rosemary; ½ cup Quinoa and Mushroom Stuffed Squash with Kaledried cranberries; 1½ cups Quinoa and Mushroom Stuffed Squash with Kaleshredded Manchego cheese, divided

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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® <a title="Organic Red Quinoa" href="https://www.goya.com/en/products/organic-red-quinoa/" data-id="9505">Organic Red Quinoa</a> – 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.

Total Time

50m

Prep Time:25m

Yields:4 Servings

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Ingredients

kabocha squash, about 3 lbs.

3 tbsp.

GOYA® Extra Virgin Olive Oil

½ tsp.

salt, divided

⅛ tsp.

pepper

½ cup

GOYA® Brown Rice

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.

GOYA® Sazonador Total

1 tbsp.

chopped fresh rosemary

½ cup

dried cranberries

1½ cups

shredded Manchego cheese, divided

Directions

Kitchen View

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.