Description
A hearty and nutritious dish featuring quinoa and vegetables stuffed inside a roasted pumpkin. Perfect for a healthy and flavorful meal.
Ingredients
Scale
- 1 medium pumpkin
- 1 cup quinoa
- 2 cups vegetable broth
- 1 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 1 zucchini, diced
- 1 tsp dried thyme
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese (optional)
Instructions
- Preheat oven to 375°F (190°C).
- Cut the top off the pumpkin and scoop out the seeds.
- Rinse quinoa under cold water, then cook in vegetable broth for 15 minutes or until tender.
- Heat olive oil in a pan and sauté onion, garlic, bell pepper, and zucchini until soft.
- Mix cooked quinoa with sautéed vegetables, thyme, salt, and pepper.
- Stuff the pumpkin with the quinoa mixture and place in a baking dish.
- Bake for 45-50 minutes or until pumpkin is tender.
- Sprinkle with Parmesan cheese before serving if desired.
Notes
- Choose a pumpkin with a sturdy base to hold the stuffing.
- Use any vegetables you prefer for the stuffing.
- For a vegan version, skip the Parmesan cheese.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 8g
- Sodium: 300mg
- Fat: 6g
- Saturated Fat: 1.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 5mg
