I tried a couple of recipes from Emily Richards book Get in the kitchen and cook and everyone in my family loved them.
The next week I made Wild rice and goji berry stuffed squash; which is a meal in itself if you are cooking vegetarian but I grilled some chicken thighs to serve along with it for my meat loving husband. I think that the squash could be cut in quarters and stuffed if you wanted to make 12 servings for a large crowd. I love squash and this is certainly a delicious and nutritious way to serve it.
Come meet Emily Richards, the author of this book tonight at 7:00pm at the Guelph Main Library.