Pumpkin Stuffed with Quinoa and Mushrooms

Healthy recipes

Salads and Vegetables

Dinner

Medium

1'

This amazing vegetarian dish is delicious and nutritious, a celebration dingo! Add it to your next family reunion or festive Thanksgiving dinner, or Christmas and New Year's holidays. In this pumpkin recipe it is cut into thick pieces, the seeds are removed and roasted until the pulp is tender. Then it is filled with an exquisite blend of grains and vegetables, including GOYA® Organic Red Quinoa, sauteed mushrooms, chives, kale, and brown rice. Then it is covered with Manchego cheese, and it is baked until it is completely hot and the cheese melts. This elegant side dish is irresistible, for both vegetarians and non-vegetarians, you will have them asking for more and more, over and over again.

Ingredients Preparation Share

Ingredients

Rations:
  • 1 entire pumpkin
  • 3 tablespoon of GOYA Unico olive oil
  • 0.5 teaspoon salt
  • 0.5 teaspoon pepper
  • 0.5 cup rice
  • 1 bunch of sliced ​​white and green chives, separated
  • 2 cups chopped mushrooms
  • 2 cup Kale
  • 1 tablespoon of Complete Seasoning
  • 1 tablespoon fresh rosemary
  • 0.5 cup blueberrys
  • 1 cup grated manchego cheese
  • 0.5 cup of Goya White Organic Quinoa

Preparation

  1. Preheat the oven to 200 ° C. Place ¼ cup of water in a 2-quart baking dish. Cut the squash in half across the stem and scrape the seeds. Cut each half into 2 slices. With the help of a brush, spread 1 tbsp. of oil on the pulp. Then place them in the baking dish, pulp side up, and season with ¼ tsp. of salt and pepper. Cover with aluminum foil and leave to bake until the fork is tender, about 20 minutes.
  2. Set aside in medium saucepan, combine rice, sliced ​​white chives, ¼ tsp. of salt and 1 - ¼ cups of water. Cover and simmer for 10 minutes. Then add the quinoa and the mushrooms; Return to low heat and cook for 10 more minutes. Stir in the kale, Total Seasoning, rosemary, and blueberries. Simmer until the beans are tender for about 8 minutes. Stir the green onions and a cup of cheese. Put the mixture on the pulp of the pumpkin and sprinkle the remaining cheese on top.
  3. Finally bake uncovered, until the cheese is melted and heated through, for 10 minutes.

 

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