Quinoa Stuffed Pumpkin
Ingredients
1 pumpkin/squash
For the filling:
1 cup cooked Quinta Quinoa
1 small shallot onion, finely minced
A handful of currants
Pumpkin flesh, grated (what you scoop out to make room for the filling)
2 tsps fresh thyme
Sea salt, to taste
Black pepper, to taste
1/8 tsp freshly grated nutmeg
Chili flakes, to taste
2 tbsp olive oil for cooking
To serve: more fresh thyme, pumpkin seeds and pine nuts, olive oil
Directions
Preheat your oven to about 190-200C and line a baking dish with baking paper.
Cut your pumpkin in half and scoop out the seeds. Also scoop out some of the flesh to make room for the filling.
Finely grate the pumpkin flesh and combine it with the rest of the ingredients and seasonings for the filling.
Fill your pumpkin halves, gently pressing the filling in.
Place the pumpkins in the baking dish making sure they won’t roll over.
Sprinkle another 2 TBSP of olive oil on top, add a bit more black pepper and cover them with aluminium foil. This does not need to be sealed all the way around the pumpkins, just needs to roughly cover the top and sides, so that the quinoa filling remains moist.
Bake about 35-40 minutes or until the pumpkin is tender.
Serve with fresh thyme, pine nuts and pumpkin seeds and sprinkle them with some olive oil.
Recipe adapted from Tales of a Kitchen.
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