Quinoa Barley Stuffed Squash

This Quinoa Barley Stuffed Squash is a beautifully warm and festive Fall dish topped with pumpkin seeds, pecans and aromatic rosemary.

3 carnival Squashes
½ cup white quinoa
½ cup Italian barley
1 tbsp vegetable base (or broth)
⅓ cup roasted pumpkin seeds
⅓ pecans, crushed
2 tbsp olive oil
fresh rosemary

View the full recipe at Garden in the Kitchen →