This dish tastes as delicious as it looks! It is a lovely vegetarian option that you can enjoy as a main meal, side dish or it is an impressive plate to take to a BBQ! It is quite festive looking too, so would be perfect on any festive table.
This recipe can be changed to suit your tastes and what veggies you have on hand. Asparagus, cabbage, eggplant and zucchini are all great vegetables that could work really well mixed through the quinoa. You could swap the quinoa to rice if you prefer, that would be lovely too.
It is beautiful just before it is put in the oven, look at the gorgeous colours! When the pumpkin is cooked it holds together very well and looks just as stunning. This pumpkin did leak juice once it was cooked so just be aware of that when you transfer it from the oven tray to the serving plate.
I love the pop of sweetness with the cranberries mixed through the quinoa and I love all the bright colours. This recipe is a winner!
- 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
- Pre-heat the oven to 180 degrees celsius.
- 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.
- Cut the cheeks off the capsicum and chop into large squares. Remove the skin from the red onion and cut into 8 pieces.
- Heat a large pan over a medium heat and place 1 tablespoon of olive oil in the pan.
- Add the grated garlic & ginger, saute for a few minutes.
- Add the capsicum & onion, saute for 4 minutes, add the cooked quinoa, cranberries, pine nuts, thyme & salt combine all ingredient. Remove from the heat.
- Fill the pumpkin with the quinoa and cranberry mixture and put the lid on the pumpkin.
- Place on a baking tray and bake for 1½ hours or until the pumpkin is cooked through.