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We hope you got benefit from reading it, now let’s go back to kabocha squash stuffed with quinoa recipe. To cook kabocha squash stuffed with quinoa you only need 9 ingredients and 10 steps. Here is how you achieve it.
The ingredients needed to cook Kabocha Squash Stuffed With Quinoa:
- Take 100 ml Quinoa
- Prepare 1 cube Vegetable bouillon (or vegetable consommé soup stock) cube
- Take 1 Kabocha squash
- Use 1 tbsp Olive oil
- Take 100 ml Onion, finely chopped
- Provide 50 ml Green or red or yellow pepper, finely chopped
- Get 5 Mushrooms, stems removed and sliced
- You need 2 tbsp Raisins
- Use 1 dash each Salt and pepper
Instructions to make Kabocha Squash Stuffed With Quinoa:
- 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.
- 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.
- Chop up the onion, bell pepper, and mushrooms. Cut off the top of the kabocha squash and scoop out the seeds.
- Preheat the oven to 180°C (350°F).
- Heat the olive oil in a frying pan. Add the onion and bell pepper, and stir-fry until the onion is translucent.
- Add the mushrooms and stir-fry a little more. Season with salt and pepper.
- Mix the stir-fried vegetables, raisins, and cooked quinoa together.
- Stuff the quinoa mix from Step 7 into the kabocha squash. Cover with the cut off top of the kabocha squash .
- Bake for about 60 minutes until the kabocha squash is tender. Take the kabocha squash lid off for the last 10 minutes.
- Infuse with the energy of love and gratitude, and serve.
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