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    You are in: Home / Recipes / Quinoa Stuffed Kabocha Squash Recipe
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    Quinoa Stuffed Kabocha Squash

    1/1 Photo of Quinoa Stuffed Kabocha Squash

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 40 mins

    20 mins

    1 hr 20 mins

    InnerHarmonyNutrition's Note:

    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,

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    Units: US | Metric


    1. 1
      In a sauce pan, place quinoa, 1 cup of water and a vegetable stock cube.
    2. 2
      Bring into a boil, reduce heat and cover, and cook until all the water is gone, for about 15 minutes.
    3. 3
      Cut onion, pepper, and mushrooms. Cut the top off of the squash and scoop out seeds.
    4. 4
      Preheat oven to 350°F/180°C degrees.
    5. 5
      In a sauté pan, heat olive oil, and sauté chopped onion and pepper until the onion becomes translucent.
    6. 6
      Add mushrooms and sauté a little longer. Season with salt and pepper.
    7. 7
      Add cooked vegetables and raisins to the cooked quinoa and mix.
    8. 8
      Stuff the squash with the quinoa mixture and cover with the squash top.
    9. 9
      Bake in the oven for about 60 minutes or until the squash is soft. Remove the top for the last 10 minutes.
    10. 10
      Infuse love and serve!

    Ratings & Reviews:


    Nutritional Facts for Quinoa Stuffed Kabocha Squash

    Serving Size: 1 (81 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 275.3
    Calories from Fat 86
    Total Fat 9.6 g
    Saturated Fat 1.2 g
    Cholesterol 0.0 mg
    Sodium 7.7 mg
    Total Carbohydrate 41.1 g
    Dietary Fiber 4.7 g
    Sugars 8.8 g
    Protein 8.3 g

    The following items or measurements are not included:

    vegetable stock cubes

    kabocha squash

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