Prep 20 mins
Cook 1 hr 20 mins
Kabocha is an excellent source of beta carotene, iron, vitamins C and E, potassium and dietary fiber. It also contains the highest amount of cobalt among all the vegetables, which is essential to produce insulin, thus making kabocha diabetic-friendly. For more gluten-free, diabetic-friendly, pesco-vegetarian recipes, please visit my blog, www.innerharmonynutrition.com.
- 1⁄2 cup quinoa
- 1 vegetable stock cube (or vegetable soup base)
- 1 kabocha squash
- 1 tablespoon olive oil
- 1⁄2 cup onion, chopped
- 1⁄4 cup green peppers or 1⁄4 cup red pepper, chopped
- 5 mushrooms, stems removed and sliced
- 2 tablespoons raisins
- In a sauce pan, place quinoa, 1 cup of water and a vegetable stock cube.
- Bring into a boil, reduce heat and cover, and cook until all the water is gone, for about 15 minutes.
- Cut onion, pepper, and mushrooms. Cut the top off of the squash and scoop out seeds.
- Preheat oven to 350°F/180°C degrees.
- In a sauté pan, heat olive oil, and sauté chopped onion and pepper until the onion becomes translucent.
- Add mushrooms and sauté a little longer. Season with salt and pepper.
- Add cooked vegetables and raisins to the cooked quinoa and mix.
- Stuff the squash with the quinoa mixture and cover with the squash top.
- Bake in the oven for about 60 minutes or until the squash is soft. Remove the top for the last 10 minutes.
- Infuse love and serve!