Hey everyone, it is John, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, kabocha squash stuffed with quinoa. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

Kabocha Squash Stuffed With Quinoa is one of the most favored of recent trending foods in the world. It is enjoyed by millions every day. It’s simple, it is fast, it tastes yummy. They’re nice and they look wonderful. Kabocha Squash Stuffed With Quinoa is something which I’ve loved my whole life.

To begin with this recipe, we have to prepare a few ingredients. You can cook kabocha squash stuffed with quinoa using 9 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Kabocha Squash Stuffed With Quinoa:

1. Prepare 100 ml Quinoa
2. Make ready 1 cube Vegetable bouillon (or vegetable consommé soup stock) cube
3. Get 1 Kabocha squash
4. Make ready 1 tbsp Olive oil
5. Take 100 ml Onion, finely chopped
6. Prepare 50 ml Green or red or yellow pepper, finely chopped
7. Make ready 5 Mushrooms, stems removed and sliced
8. Prepare 2 tbsp Raisins
9. Get 1 dash each Salt and pepper

Instructions to make Kabocha Squash Stuffed With Quinoa:

1. Put the quinoa, 1 cup of water, and the vegetable bouillon (or vegetable consommé) cube in a small sauce pan and turn on the heat.
2. Turn the heat down to low when the pan comes to a boil, and cover with a lid. Simmer for about 15 minutes until there's no moisture left in the pan.
3. Chop up the onion, bell pepper, and mushrooms. Cut off the top of the kabocha squash and scoop out the seeds.
4. Preheat the oven to 180°C (350°F).
5. Heat the olive oil in a frying pan. Add the onion and bell pepper, and stir-fry until the onion is translucent.
6. Add the mushrooms and stir-fry a little more. Season with salt and pepper.
7. Mix the stir-fried vegetables, raisins, and cooked quinoa together.
8. Stuff the quinoa mix from Step 7 into the kabocha squash. Cover with the cut off top of the kabocha squash .
9. Bake for about 60 minutes until the kabocha squash is tender. Take the kabocha squash lid off for the last 10 minutes.
10. Infuse with the energy of love and gratitude, and serve.

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