Hey everyone, it is Drew, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, kabocha squash stuffed with quinoa. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
Kabocha Squash Stuffed With Quinoa is one of the most well liked of current trending foods in the world. It’s enjoyed by millions every day. It’s easy, it’s fast, it tastes yummy. Kabocha Squash Stuffed With Quinoa is something that I’ve loved my whole life. They are fine and they look fantastic.
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 get started with this particular recipe, we must prepare a few components. You can have kabocha squash stuffed with quinoa using 9 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Kabocha Squash Stuffed With Quinoa:
- Prepare 100 ml Quinoa
- Get 1 cube Vegetable bouillon (or vegetable consommé soup stock) cube
- Prepare 1 Kabocha squash
- Take 1 tbsp Olive oil
- Get 100 ml Onion, finely chopped
- Make ready 50 ml Green or red or yellow pepper, finely chopped
- Take 5 Mushrooms, stems removed and sliced
- Prepare 2 tbsp Raisins
- Make ready 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.
Steps to make Kabocha Squash Stuffed With Quinoa:
- 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.
- 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.
- Chop up the onion, bell pepper, and mushrooms. Cut off the top of the kabocha squash and scoop out the seeds.
- Preheat the oven to 180°C (350°F).
- Heat the olive oil in a frying pan. Add the onion and bell pepper, and stir-fry until the onion is translucent.
- Add the mushrooms and stir-fry a little more. Season with salt and pepper.
- Mix the stir-fried vegetables, raisins, and cooked quinoa together.
- Stuff the quinoa mix from Step 7 into the kabocha squash. Cover with the cut off top of the kabocha squash .
- Bake for about 60 minutes until the kabocha squash is tender. Take the kabocha squash lid off for the last 10 minutes.
- 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. Have you come across "Kabocha" squash in the market? It's a Japanese variety of winter squash, one that is heavy and thick-fleshed, similar in that way to butternut squash, with a deep, rich Stuffed Delicata Squash with Quinoa and Mushrooms. Butternut Squash with Brown Butter and Thyme. A really hearty lunch One of the great things about kabocha squash is that you don't need to peel it.
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