Quinoa & Cranberry Stuffed Pumpkin
Prep time: 
Cook time: 
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Serves: 6 - 8
  • 1 whole medium kent pumpkin
  • 2 cups quinoa, cooked
  • 1 red capsicum
  • 2 red onions
  • 2 garlic cloves, grated
  • 1 teaspoon garlic, grated
  • ½ cup cranberries
  • ¼ cup pine nuts
  • 1 sprig fresh thyme
  • ½ teaspoon salt
  • 1 tablespoon olive oil
  1. Pre-heat the oven to 180 degrees celsius.
  2. Wash the outside of the pumpkin and cut the lid off. Clean out the middle of the pumpkin by removing all the seeds, leaving a large cavity.
  3. Cut the cheeks off the capsicum and chop into large squares. Remove the skin from the red onion and cut into 8 pieces.
  4. Heat a large pan over a medium heat and place 1 tablespoon of olive oil in the pan.
  5. Add the grated garlic & ginger, saute for a few minutes.
  6. Add the capsicum & onion, saute for 4 minutes, add the cooked quinoa, cranberries, pine nuts, thyme & salt combine all ingredient. Remove from the heat.
  7. Fill the pumpkin with the quinoa and cranberry mixture and put the lid on the pumpkin.
  8. Place on a baking tray and bake for 1½ hours or until the pumpkin is cooked through.
Recipe by Real Food Pledge at https://realfoodpledge.com/pumpkin-stuffed-with-quinoa-cranberry/