Description
Delight in the flavors of fall with these charming stuffed mini pumpkins, brimming with a savory quinoa filling and perfect for any gathering.
Ingredients
Scale
- 4 mini pumpkins
- 1 cup quinoa
- 2 cups low-sodium vegetable broth
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 cups fresh spinach (or 1 cup frozen)
- 1/4 cup toasted pine nuts
- 1/2 cup grated Parmesan cheese (or nutritional yeast for vegan)
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Slice off the tops of each mini pumpkin and scoop out the seeds using a spoon or melon baller.
- In a saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat and simmer covered for about 15 minutes until fluffy.
- In a skillet over medium heat, add olive oil and sauté diced onion until translucent. Add minced garlic and cook for one more minute until fragrant.
- In a large bowl, combine cooked quinoa, sautéed onions and garlic, spinach (chopped if fresh), toasted pine nuts, Parmesan cheese, salt, and pepper. Mix well.
- Spoon the filling into each prepared mini pumpkin until overflowing slightly. Place stuffed pumpkins on the lined baking sheet.
- Bake in the preheated oven for about 25-30 minutes or until tender but not mushy. Serve warm.
Nutrition
- Serving Size: 1 stuffed mini pumpkin (approximately 150g)
- Calories: 210
- Sugar: 2g
- Sodium: 280mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 10mg
Keywords: - Customize your filling by adding different vegetables or grains. - If desired, spice it up with cumin or smoked paprika. - Ensure to taste your filling before stuffing to adjust seasoning as needed.