Description
Stuffed pumpkins are the ultimate fall dish, combining tender roasted squash with a flavorful filling that warms the soul. Each pumpkin serves as a charming edible bowl, brimming with hearty grains, vibrant vegetables, and melted cheese. This recipe not only delights the taste buds but also creates an inviting centerpiece for your autumn gatherings.
Ingredients
Scale
- 2 small sugar pumpkins (about 1 pound each)
- 1 cup cooked quinoa
- 1 cup diced mixed vegetables (bell peppers, onions, zucchini)
- 1 cup shredded mozzarella cheese
- 2 tsp cumin
- 1 tsp paprika
- 1 tsp garlic powder
- Salt and pepper to taste
- 2 tbsp fresh parsley (for garnish)
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Slice off the tops of the pumpkins and scoop out the seeds.
- In a skillet over medium heat, sauté mixed vegetables until soft (about 5-7 minutes). Stir in cooked quinoa and spices; mix well until heated through.
- Remove from heat and fold in shredded cheese until melted.
- Generously fill each pumpkin with the mixture.
- Place on the baking sheet, cover loosely with foil, and bake for 30-35 minutes until tender.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pumpkin half (approximately 200g)
- Calories: 330
- Sugar: 5g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 30mg