Quinoa Stuffed Kabocha Squash (Vegan, Gluten-Free)

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Quinoa Stuffed Kabocha Squash

You realize that the summer is over and the autumn has arrived when you start seeing pumpkins being sold everywhere you go. I saw the first kabocha squash at the nearby grocery store the other day. Since I love the sweet taste of kabocha, I grabbed one without thinking what I was going to do with it, but later I came up with this recipe. I’m very pleased with the end product. Please feel free to change/add any vegetables you have.

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.


1/2 cup quinoa
1 vegetable stock cube (or vegetable soup base)
1 kabocha squash
1 Tbsp olive oil
1/2 cup onion, chopped
1/4 cup green or red pepper, chopped
5 mushrooms, stems removed and sliced
2 Tbsp raisins


  1. In a sauce pan, place quinoa, 1 cup of water and a vegetable stock cube.
  2. Bring into a boil, reduce heat and cover, and cook until all the water is gone, for about 15 minutes.
  3. Cut onion, pepper, and mushrooms. Cut the top off of the squash and scoop out seeds.
  4. Preheat oven to 350°F/180°C degrees.
  5. In a sauté pan, heat olive oil, and sauté chopped onion and pepper until the onion becomes translucent.
  6. Add mushrooms and sauté a little longer. Season with salt and pepper.
  7. Add cooked vegetables and raisins to the cooked quinoa and mix.
  8. Stuff the squash with the quinoa mixture and cover with the squash top.
  9. Bake in the oven for about 60 minutes or until the squash is soft. Remove the top for the last 10 minutes.
  10. Infuse love and serve!

Servings: 2-4


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