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.
Story Behind this Recipe
I found the first kabocha squash of the season for sale, so I tried making this recipe. For healthy semi-vegetarian recipes that are gluten free and low GI (glycemic index), check out my blog (English available): innerharmonynutrition.jp
I baked the kabocha squash in an oven here, but you can also steam it in a steamer instead. Use whatever vegetables you like in the quinoa stuffing.