Stuffed pumpkin is such a striking meal: the whole table lights up in a beautiful orange autumn hue when this healthy and hearty dish is placed upon it. As pumpkin is naturally sweet, I like to accentuate that flavor by adding some tart, yet sweet dried cranberries, the slightly bitter parsley and the fragrant cumin powder. And quinoa, of course. Light, fluffy quinoa makes this dish shine. Everyone is going to ask for a recipe of this one.
*Keep in mind that the amounts of the ingredients are going to vary, depending on the size of the pumpkin you are going to stuff. Here’s how to pick the best pumpkin for cooking and eating. I used an average-sized Red Kuri Pumpkin for this recipe.
Quinoa Stuffed Pumpkin Recipe
By October 23, 2014Published:
- Yield: 2 large stuffed pumpkin halves (12 Servings)
- Prep: 20 mins
- Cook: 30 mins
- Ready In: 50 mins
Stuffed pumpkin is such a striking meal: the whole table lights up in a beautiful orange autumn hue when this healthy and hearty …
- 1 medium Pumpkin halved and cleaned
- 3.5 cups Quinoa
- 5 tablespoons Extra virgin olive oil
- 1 large Onions chopped
- 2.5 cups Raw walnut pieces
- 2 cups Dried cranberries
- 1 large bunch Fresh parsley chopped
- 2 teaspoons Sea salt
- 2 teaspoons Cumin
- 1/4 teaspoon Cayenne powder
- optional: 2 cups feta cheesse crumbled
- Preheat the oven to 400 degrees F.
- Place the pumpkin halves cut side down on a cookie tray, add 2 cups of water. Bake for 30 minutes. Test for softness with a fork and if needed bake for 10 more minutes. The pumpkin should be soft, but not mushy. Keep the oven turned on.
- While the pumpkin is baking, place the quinoa into a large pot and cover it with 7 cups of water. Bring to a boil. Lower the flame, cover and simmer for 12 more minutes or until all the water is absorbed. Set aside.
- Saute the onion in olive oil for 4-5 minutes. Add walnuts, cranberries, parsley, salt and cumin. Saute for another minute or two.
- Mix in the cooked quinoa. Add 2 more tablespoons of olive oil if the mixture sticks to the pan. Saute for 2 minutes.
- Stuff the pumpkin halves with the quinoa mixture.
- If using, sprinkle with feta cheese. Bake for 15 minutes. Serve.