Quinoa Stuffed Pumpkin

by | Jan 30, 2023 | 0 comments

A perfect combination of flavours and textures, this nutritious vegetarian recipe makes a perfect meal or side dish.

Yields4 ServingsPrep Time20 minsCook Time1 hr 30 minsTotal Time1 hr 50 minsDifficultyBeginner
Ingredients
 1 large butternut pumpkin cut in half
 1 tsp olive oil
 1/2 Spanish onion diced
 1 clove garlic minced
 1 cup mushrooms sliced
 2 cups chopped kale
 Cracked Changing Habits Pepper to taste
 2 tbsp coconut aminos or tamari
 1 cup cooked quinoa
 100 g feta cut into cubes
 4 tbsp slivered almonds
 1/2 cup grated cheese
Optional garnish
 sml handful chopped fresh parsley
Directions
Step 1
1

Preheat oven to 180 degrees Celsius.

2

Scoop out the pumpkin seeds. Place the pumpkin face up on a lined baking tray and roast for 70 minutes.

3

Remove from oven to cool and place in the refrigerator overnight.

Step 2
4

Preheat oven to 180 degrees Celsius.

5

Remove the pumpkin from the fridge. Scoop out the middle flesh of the pumpkin to form a bowl shape, slice the scooped pumpkin and place in a bowl.

6

Heat a frypan over a medium heat. Add the olive oil, Spanish onion, garlic and mushrooms. Cook until soft and fragrant. Add the kale, vegetable stock, pepper and coconut aminos and cook for a further 3 minutes. Remove and transfer into the bowl with the pumpkin.

7

Add the feta, slivered almonds and mix well.

8

Spoon the mixture into each of the hollowed pumpkins and top with grated cheese.

9

Place in the oven for 25 minutes.

10

Serve with chopped fresh parsley.

Category,

[cooked-sharing]

Ingredients

Ingredients
 1 large butternut pumpkin cut in half
 1 tsp olive oil
 1/2 Spanish onion diced
 1 clove garlic minced
 1 cup mushrooms sliced
 2 cups chopped kale
 Cracked Changing Habits Pepper to taste
 2 tbsp coconut aminos or tamari
 1 cup cooked quinoa
 100 g feta cut into cubes
 4 tbsp slivered almonds
 1/2 cup grated cheese
Optional garnish
 sml handful chopped fresh parsley

Directions

Directions
Step 1
1

Preheat oven to 180 degrees Celsius.

2

Scoop out the pumpkin seeds. Place the pumpkin face up on a lined baking tray and roast for 70 minutes.

3

Remove from oven to cool and place in the refrigerator overnight.

Step 2
4

Preheat oven to 180 degrees Celsius.

5

Remove the pumpkin from the fridge. Scoop out the middle flesh of the pumpkin to form a bowl shape, slice the scooped pumpkin and place in a bowl.

6

Heat a frypan over a medium heat. Add the olive oil, Spanish onion, garlic and mushrooms. Cook until soft and fragrant. Add the kale, vegetable stock, pepper and coconut aminos and cook for a further 3 minutes. Remove and transfer into the bowl with the pumpkin.

7

Add the feta, slivered almonds and mix well.

8

Spoon the mixture into each of the hollowed pumpkins and top with grated cheese.

9

Place in the oven for 25 minutes.

10

Serve with chopped fresh parsley.

Quinoa Stuffed Pumpkin
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