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Recipe Tags: Time To Make Course Main Ingredient Cuisine Preparation North American For 1 Or 2 Main Dish Vegetables Diabetic Vegan Vegetarian Grains Dietary Gluten Free Free Of Something Pasta Rice And Grains Squash Number Of Servings 4 Hours Or Less Pumpkin

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.

Steps

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 350f / 180c degrees.
In a saut pan , heat olive oil , and saut chopped onion and pepper until the onion becomes translucent.
Add mushrooms and saut 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 !.

Ingredients

quinoa, vegetable stock cube, kabocha squash, olive oil, onion, green peppers, mushrooms, raisins, salt, pepper