Kabocha Squash Stuffed With Quinoa

• 100 ml Quinoa
• 1 cube Vegetable bouillon (or vegetable consomme soup stock) cube
• 1 Kabocha squash
• 1 tbsp Olive oil
• 100 ml Onion, finely chopped
• 50 ml Green or red or yellow pepper, finely chopped
• 5 Mushrooms, stems removed and sliced
• 2 tbsp Raisins
• 1 dash each Salt and pepper

1. Put the quinoa, 1 cup of water, and the vegetable bouillon (or vegetable consomme) 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.
3. Simmer for about 15 minutes until there's no moisture left in the pan.
4. Chop up the onion, bell pepper, and mushrooms.
5. Cut off the top of the kabocha squash and scoop out the seeds.
6. Preheat the oven to 180C (350F).
7. Heat the olive oil in a frying pan.
8. Add the onion and bell pepper, and stir-fry until the onion is translucent.
9. Add the mushrooms and stir-fry a little more.
10. Season with salt and pepper.
11. Mix the stir-fried vegetables, raisins, and cooked quinoa together.
12. Stuff the quinoa mix from Step 7 into the kabocha squash.
13. Cover with the cut off top of the kabocha squash .
14. Bake for about 60 minutes until the kabocha squash is tender.
15. Take the kabocha squash lid off for the last 10 minutes.
16. Infuse with the energy of love and gratitude, and serve.

quinoa, vegetable bouillon, squash, olive oil, onion, yellow pepper, mushrooms, raisins, salt

Taken from cookpad.com/us/recipes/151729-kabocha-squash-stuffed-with-quinoa (may not work)