Are you ready to turn the tables on veggie skeptics and delight even the pickiest eaters at your table? Let me share a little secret with you – it’s all about the art of disguise! With my latest creation, Quinoa Stuffed Pumpkin, I’ve mastered the “chop chop trick” that gets all those nutrient-packed veggies seamlessly into a meal that everyone will love, without a single complaint.
Stuffed pumpkin – The Story
Stuffed pumpkin is a dish steeped in tradition, often gracing tables during the fall season, especially around Halloween and Thanksgiving. This festive recipe draws on the historical practice of using pumpkins not just for carving jack-o’-lanterns but as a versatile and nourishing container for savory fillings. The practice likely has its roots in the Native American use of squash as a staple in their diet, later adopted by European settlers who incorporated their own flavors and techniques.
Imagine this: delicious, hearty pumpkins stuffed with a flavorful blend of quinoa, lentils, and a medley of finely chopped vegetables, all topped with melted cheese and baked to perfection.
It’s a dish that promises not only to satisfy the taste buds but also to sneak in those good-for-you greens (and oranges, and reds!) in the most delightful way.
Today, I’m excited to share this recipe that turns everyday ingredients into a fun and festive meal. Whether you’re dealing with a fussy child or a skeptical spouse, this dish is designed to win over anyone. And the best part? While they’re busy enjoying the cheesy, comforting goodness, they won’t even realize they’re eating their veggies. So, let’s get cooking and keep the secret just between us – what they don’t know will definitely delight them!
Chef’s Notes – Quinoa Stuffed Pumpkin
- For a crispy topping, mix breadcrumbs with the cheese before baking.
- Serve with a green salad or crusty bread for a complete meal.
- Consider adding chopped nuts like walnuts or pecans for extra texture and flavor.
- Perfect for cozy family dinners or autumn gatherings.
- Ideal for healthy weekday meals or winter warmers.
Additional Notes
- This dish is a delightful blend of fall flavors, combining the sweetness of pumpkin with nutty quinoa and a medley of vegetables.
- The stuffing is seasoned to perfection and topped with melted mozzarella cheese, making it a comforting and nutritious meal for any occasion.
- Consider serving this dish with a side of green salad or crusty bread to complete the meal. Leftovers can be enjoyed the next day for a quick and delicious lunch.
Quinoa Stuffed Pumpkin
4
servings20
minutes1
hour10
minutes350
kcal1
hour30
minutesDiscover the magic of fall flavors with our Quinoa Stuffed Pumpkin! This dish combines the sweetness of pumpkin with the nuttiness of quinoa and a medley of vegetables, all topped with melted mozzarella. It's a perfect meal to impress at any autumn gathering or a cozy family dinner. Dive into this nutritious, comforting dish that even the pickiest eaters will love!
Ingredients
- Pie Pumpkins
2 medium pie pumpkins
1/2 cup quinoa cooked
1/2 cup lentils cooked
1/2 cup carrots finely diced
1/2 cup celery finely chopped
1/2 cup mushrooms finely chopped
1/4 cup corn kernels
1/4 cup green peas
1 tbsp olive oil
1 tsp garlic minced
1 tsp paprika
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp dried thyme
1/2 tsp dried oregano
1/4 cup mozzarella cheese shredded
- Alternative Ingredients
Replace quinoa with bulgur or rice for a different texture.
Use vegan cheese instead of mozzarella for a vegan version.
Swap olive oil with coconut oil for a slight flavor change.
Directions
- Preparation – Preheat your oven to 375°F (190°C). Carefully cut the top off each pumpkin and scoop out the seeds.
- Vegetable Sauté – In a skillet over medium heat, warm the olive oil and sauté garlic until fragrant (about 2 minutes). Add carrots, celery, mushrooms, corn, and peas; cook until tender (about 5-7 minutes).
- Mixing Ingredients – In a large bowl, combine the sautéed vegetables with cooked quinoa and lentils. Season with thyme, oregano, paprika, salt, and pepper.
- Stuffing and Baking – Fill each pumpkin with the quinoa mixture and top with shredded mozzarella. Place the pumpkins on a baking sheet and bake in the preheated oven for 50 minutes. Increase the temperature to 350°F (175°C) and bake for an additional 10 minutes. Broil for 2 minutes to brown the cheese.
Equipment
- Chef’s Knife
- Cutting Board
- baking sheet
- mixing bowls
Nutrition Facts
- Calories: 350kcal
- Fat: 10g
- Saturated Fat: 3g
- Cholesterol: 15mg
- Sodium: 300mg
- Potassium: 850mg
- Carbohydrates: 53g
- Fiber: 10g
- Sugar: 8g
- Protein: 12g
- Vitamin A: 170IU
- Vitamin C: 25mg
- Calcium: 15mg
- Iron: 20mg
FAQ
Can I use a different type of squash?
Absolutely! While pie pumpkins are ideal for their size and sweetness, feel free to experiment with other types of squash like acorn, butternut, or even large zucchini.
What can I use instead of quinoa?
If quinoa isn’t your thing or you just want to try something different, brown rice, couscous, or even bulgur wheat make great substitutes.
Can this recipe be made vegan?
Easily! Just skip the cheese or use a vegan cheese alternative. Also, ensure that all other ingredients like broth or spices are vegan-friendly.
Is this dish gluten-free?
Yes, as long as the quinoa and other ingredients used are certified gluten-free, this dish can be safely enjoyed by those on a gluten-free diet.
