Quinoa Stuffed Kabocha Squash

READY IN: 1hr 40mins
SERVES: 2-4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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!
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