Quinoa Stuffed Kabocha Squash

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 350u00b0F/180u00b0C degrees.

5. 5

   In a saute pan, heat olive oil, and saute chopped onion and pepper until the onion becomes translucent.

6. 6

   Add mushrooms and saute 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!

* Per serving · 4 servings · Values may vary.

No additional tips available.