Stuffed, Baked Kabocha Pumpkin

Cut a hole in the top of a medium-large kabocha pumpkin/squash, like you were making a jack-o-lantern. Scoop out the insides and save the seeds for baking. Bake (with top back on) for 45 minutes in a 375 degree oven.

Meanwhile, cook the stuffing.

2 cups water
2 cups veggie broth
seasoning: cinnamon, tumeric, pepper, coriander
1 cup quinoa
3/4 cup jasmine rice

Boil for about 15 minutes. Add more water so it's moist.

Also, cut up some veggies for the stuffing. I used local white eggplant, green zucchini, shitake mushrooms, and toasted pine nuts. I didn't, but I reccomend, stir-frying the eggplant and zucchini for a few minutes to brown them. I also reccomend, but didn't, seasoning the veggies before you mix them with the stuffing.

Mix everything together. Stuff the pumpkin and put the remaining stuffing in a casserole. Bake the stuffed pumpkin again for 45 minutes at 350. Add casserole to the oven with 15 minutes to go.

Cut open pumpkin in slices, like a watermelon and serve with lots of stuffing. Don't forget to peel the pieces!

Bake the seeds for about 20 minutes, turning every so often. Top with salt!