Stuffed Pumpkins
A festive and nutritious Halloween-inspired dish featuring mini pumpkins filled with a savory mix of quinoa, vegetables, and spices.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 75 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 4 small pumpkins (suitable for cooking)
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 cup corn kernels
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh parsley or cilantro, chopped
Instructions
- Preheat your oven to 375°F (190°C).
- Cut the tops off the pumpkins and scoop out the seeds, creating a hollow shell.
- Place the pumpkins upside down on a baking sheet and roast for about 15 minutes.
- Combine the rinsed quinoa and vegetable broth in a saucepan and bring to a boil.
- Reduce heat, cover, and let simmer for 15 minutes until the quinoa is fluffy.
- Heat olive oil in a skillet, add onion and garlic, sauté until softened.
- Stir in bell pepper and corn, cooking for another 5 minutes.
- Add cooked quinoa, cumin, paprika, salt, and pepper to the skillet and mix well.
- Stuff the roasted pumpkins with the quinoa mixture.
- Bake for an additional 20-25 minutes until pumpkins are tender and tops are caramelized.
- Cool slightly before garnishing with fresh herbs.
Notes
Choose sugar pumpkins for the best flavor. Customize the filling by adding your favorite ingredients.