Quinoa Stuffed Kabocha Squash

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.

• Ready In: 1 hr 40 mins
• Serves: 2-4

Ingredients

• 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
•  salt
•  pepper

Directions

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