| Prep: 20 mins | Cook: 1 hour | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 350 | 10g | 1g | 60g |
| sugars | fibre | protein | salt |
| 20g | 10g | 12g | 0.4g |
I’ve got one word for you – wow. This Stuffed Fluted Pumpkin with Quinoa recipe is just jaw-droppingly good. I’m not one to brag about my creations, however, this dish is a winner in every sense. They say every recipe tells a story, and this one is no exception. Sure, it’s a deviation from the Italian-American dishes I normally create, inspired by my grandparents back in Jersey, but the family ethos of hearty, flavour-rich food? That stays strong.
A Global Gastronomy Adventure
This Stuffed Fluted Pumpkin with Quinoa is a perfect blend of flavors from around the world. If you’ve ever had couscous stuffed bell peppers, think of this as its heartier cousin. The sweetness from cranberries, dates, apple, and pear, coupled with the smoky crunch of almonds and delightful spices, adds a level of complexity that keeps your taste buds guessing. And don’t even get me started on quinoa – it’s like the culinary chameleon of grains. It works well as a side dish for a Chicken Cacciatore, or alongside a Baba Ghanoush. Whichever way you choose to serve it, it’s guaranteed to impress.
Crafting Health on a Plate
But what makes this recipe stand out isn’t just the collision of flavors or the versatility of the dish. It’s also the fact that quinoa is a nutritional powerhouse. This mild and fluffy grain is high in fiber, gluten-free, and one of the few plant foods that provide all nine essential amino acids. And that’s not counting the heart-healthy fats present in the almonds, the antioxidants in the honey, and the rich array of vitamins in the pumpkin. This is a meal that loves you back.
Whether you’re cooking this up for your family, preparing a dinner party for friends, or just treating yourself after a long hike, like I do, this dish is a celebration of good food that’s good for you. Can’t get much better than that, can it?
What You’ll Need
- 1 large fluted pumpkin
- 1 cup quinoa
- 2 cups water
- 1/2 cup dried cranberries
- 1/2 cup chopped dates
- 1 medium apple, diced
- 1 medium pear, diced
- 1/2 cup chopped almonds
- 1/4 cup honey
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- Salt to taste
- 1 tablespoon olive oil
Method
Step One:
Preheat your oven to 350 degrees F (175 degrees C) and line a baking tray with parchment paper.
Step Two:
Wash the fluted pumpkin thoroughly. Slice off the top part of the pumpkin and remove the seeds and stringy insides with a spoon. Keep the top aside to use as a lid. Brush the inside of the pumpkin with olive oil and sprinkle with salt. Place the pumpkin (and its lid) on the prepared tray and bake for around 45-60 minutes until tender, but still holding shape.
Step Three:
While the pumpkin is baking, rinse quinoa under cold water until water runs clear. Combine quinoa and water in a saucepan. Bring it to a boil, then reduce heat to low, cover and simmer until all the water has been absorbed, about 15 to 20 minutes.
Step Four:
In a large bowl, combine the cooked quinoa, dried cranberries, chopped dates, diced apple, diced pear, chopped almonds, honey, cinnamon, nutmeg, and salt. Mix everything until well combined.
Step Five:
Once the pumpkin is baked, carefully remove it from the oven. Using a spoon, stuff the pumpkin with the quinoa mixture until it is fully packed.
Step Six:
Return the stuffed pumpkin to the oven and bake for another 15 to 20 minutes, or until the top is lightly browned and heated through. Once done, remove from the oven and let it cool for a few minutes before slicing and serving.
Step Seven:
Enjoy your Stuffed Fluted Pumpkin with Quinoa as a delightful and nutritious autumn meal.
