This amazing day, I hope you are having an incredible day today. Now, 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 am going to make it a bit tasty. This is gonna smell and look delicious.
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. Add cooked vegetables and raisins to the cooked quinoa and mix. Stuff the squash with the quinoa mixture and.
Kabocha Squash Stuffed With Quinoa is one of the most well liked of current trending meals in the world. It is simple, it is fast, it tastes yummy. It’s appreciated by millions daily. Kabocha Squash Stuffed With Quinoa is something which I’ve loved my entire life. They’re fine and they look wonderful.
To begin with this particular recipe, we have to prepare a few components. You can cook kabocha squash stuffed with quinoa using 9 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Kabocha Squash Stuffed With Quinoa:
- Prepare 100 ml Quinoa
- Prepare 1 cube Vegetable bouillon (or vegetable consommé soup stock) cube
- Make ready 1 Kabocha squash
- Take 1 tbsp Olive oil
- Prepare 100 ml Onion, finely chopped
- Make ready 50 ml Green or red or yellow pepper, finely chopped
- Make ready 5 Mushrooms, stems removed and sliced
- Get 2 tbsp Raisins
- Prepare 1 dash each Salt and pepper
To serve, scoop quinoa pilaf into the kabocha halves and drizzle over the anchoïade to your liking. 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.
Instructions 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.
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 filling vegetarian supper of roasted squash with a healthy pepper, pine nut and olive-flecked quinoa stuffing, from BBC Good Food. Season with salt and pepper, then add the quinoa. Arrange the roasted squash on plates.
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