Kabocha Squash Stuffed With Quinoa
Kabocha Squash Stuffed With Quinoa

Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, kabocha squash stuffed with quinoa. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

Kabocha Squash Stuffed With Quinoa is one of the most well liked of recent trending meals in the world. It is simple, it’s fast, it tastes yummy. It is enjoyed by millions daily. They are nice and they look wonderful. Kabocha Squash Stuffed With Quinoa is something which I have loved my entire life.

This stuffed squash is substantial yet not heavy, thanks to the light and crunchy quinoa. 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 Season with salt and pepper.

To begin with this recipe, we must first prepare a few components. You can have kabocha squash stuffed with quinoa using 9 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Kabocha Squash Stuffed With Quinoa:
  1. Take 100 ml Quinoa
  2. Get 1 cube Vegetable bouillon (or vegetable consommé soup stock) cube
  3. Prepare 1 Kabocha squash
  4. Take 1 tbsp Olive oil
  5. Take 100 ml Onion, finely chopped
  6. Make ready 50 ml Green or red or yellow pepper, finely chopped
  7. Prepare 5 Mushrooms, stems removed and sliced
  8. Get 2 tbsp Raisins
  9. Take 1 dash each Salt and pepper

Add pomegranate seeds and parsley for garnish. Kabocha squash is served as a bowl for a scrumptious chicken and quinoa filling. This recipe is low-FODMAP and gluten-free. Pierce the squash several times with a fork and place it on a microwave-safe plate.

Instructions to make Kabocha Squash Stuffed With Quinoa:
  1. Put the quinoa, 1 cup of water, and the vegetable bouillon (or vegetable consommé) cube in a small sauce pan and turn on the heat.
  2. Turn the heat down to low when the pan comes to a boil, and cover with a lid. Simmer for about 15 minutes until there's no moisture left in the pan.
  3. Chop up the onion, bell pepper, and mushrooms. Cut off the top of the kabocha squash and scoop out the seeds.
  4. Preheat the oven to 180°C (350°F).
  5. Heat the olive oil in a frying pan. Add the onion and bell pepper, and stir-fry until the onion is translucent.
  6. Add the mushrooms and stir-fry a little more. Season with salt and pepper.
  7. Mix the stir-fried vegetables, raisins, and cooked quinoa together.
  8. Stuff the quinoa mix from Step 7 into the kabocha squash. Cover with the cut off top of the kabocha squash .
  9. Bake for about 60 minutes until the kabocha squash is tender. Take the kabocha squash lid off for the last 10 minutes.
  10. Infuse with the energy of love and gratitude, and serve.

To satisfy those diners, he stuffs maple-glazed roasted squash with quinoa and sautéed wild mushrooms. This Stuffed Kabocha Squash Centerpiece covers all of the bases! Plus, it's gluten-free, and has some other allergy-friendly tricks to feed all of your guests. Though I don't mention it often, because I always want my recipes to be as accessible as possible, I try to buy organic ingredients when they're available. Have you come across "Kabocha" squash in the market?

So that’s going to wrap it up for this special food kabocha squash stuffed with quinoa recipe. Thank you very much for your time. I am confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!