Ingredients:

  • 1 medium pumpkin (about 3-4 lbs or 1.4-1.8 kg)
  • 2 tablespoons olive oil (30 ml)
  • Salt and pepper, to taste
  • 1 cup quinoa, rinsed (170 g)
  • 2 cups vegetable broth (480 ml)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried sage (1 g)
  • 1 teaspoon dried thyme (1 g)
  • 1 cup cooked mushrooms, chopped (75 g)
  • 1 cup spinach, chopped (30 g)
  • ½ cup walnuts, chopped (60 g)
  • ¼ cup grated Parmesan cheese (30 g) or nutritional yeast for vegan option
  • Optional: ½ teaspoon crushed red pepper flakes (if you like a little heat)

Instructions:

  1. Preheat the oven to 375°F (190°C).
  2. Prepare the pumpkin: Cut the top off the pumpkin and scoop out the seeds and fibers. Brush the inside with olive oil and season with salt and pepper.
  3. Cook the quinoa: In a medium saucepan, bring vegetable broth to a boil. Stir in the quinoa, cover, and reduce heat; simmer for 15 minutes or until liquid is absorbed.
  4. Sauté the filling: In a pan, heat olive oil; add onion and garlic; sauté until translucent. Stir in chopped mushrooms, spinach, sage, thyme, and crushed red pepper flakes; cook for 5-7 minutes until vegetables are tender.
  5. Combine: In a mixing bowl, combine cooked quinoa, sautéed vegetables, walnuts, and Parmesan cheese.
  6. Stuff the pumpkin: Fill the pumpkin with the quinoa mixture, packing it down gently.
  7. Bake: Place the stuffed pumpkin in a baking dish; cover with aluminum foil. Bake for 30 minutes; remove foil and bake for an additional 10-15 minutes until tender.
  8. Serve: Let cool slightly before slicing into wedges and serving warm.