Ingredients:

  • 1 medium pumpkin (about 4-5 pounds or 1.8-2.3 kg)
  • 1 cup quinoa, rinsed (185 g)
  • 2 cups water (480 ml)
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cinnamon (2 g)
  • 1 teaspoon ground nutmeg (2 g)
  • ½ cup dried cranberries (75 g)
  • ½ cup walnuts or pecans, chopped (60 g)
  • 2 tablespoons olive oil (30 ml)
  • Salt and pepper to taste
  • Fresh parsley or thyme (optional) for garnish

Instructions:

  1. Cut off the top of the pumpkin and hollow it out using a spoon. Reserve seeds for roasting if desired.
  2. In a pot, bring water to a boil and add quinoa. Reduce heat and simmer until fluffy, about 15 minutes. Set aside.
  3. In a skillet, heat olive oil over medium heat. Add chopped onion and garlic; sauté until translucent, about 3-5 minutes.
  4. In a bowl, mix cooked quinoa, sautéed vegetables, cranberries, nuts, cinnamon, nutmeg, salt, and pepper.
  5. Spoon the quinoa mixture into the hollowed pumpkin, packing it lightly.
  6. Place the stuffed pumpkin in a baking dish. Cover with foil and bake at 375°F (190°C) for about 30-35 minutes until pumpkin is tender.
  7. Carefully remove from the oven, garnish with fresh herbs, and serve warm.