Description
A hearty and flavorful stuffed pumpkin perfect for autumn gatherings. Filled with savory ingredients, it’s a showstopper dish.
Ingredients
- 1 medium pumpkin (about 3-4 lbs)
- 2 cups cooked quinoa
- 1 cup diced mushrooms
- 1/2 cup chopped onions
- 2 cloves garlic, minced
- 1/2 cup dried cranberries
- 1/2 cup chopped walnuts
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried thyme
- 1/2 cup crumbled feta cheese (optional)
Instructions
- Preheat oven to 375°F (190°C).
- Cut the top off the pumpkin and scoop out seeds and pulp.
- Heat olive oil in a pan. Sauté onions, garlic, and mushrooms until soft.
- Mix cooked quinoa, sautéed vegetables, cranberries, walnuts, salt, pepper, and thyme in a bowl.
- Stuff the pumpkin with the mixture. Replace the pumpkin top.
- Bake for 45-50 minutes until pumpkin is tender.
- Remove from oven, sprinkle with feta cheese if desired, and serve warm.
Notes
- Use a firm pumpkin like sugar pumpkin for best results.
- For a vegan version, omit the feta cheese.
- Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 50 mins
- Category: Main Dish
- Method: Baking
- Cuisine: American