Roasted Stuffed Pumpkin
Roasted stuffed pumpkin is a popular dish during Thanksgiving in the United States.
This is vegetarian, gluten free and high protein recipe. Dish can be prepared in 90 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.
Roasted Stuffed Pumpkin
Ingredients
Instructions
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Preheat the oven to 375°F (190°C). Cut off the top of the pumpkin and scoop out the seeds and fibers.
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In a saucepan, bring vegetable broth to a boil. Add quinoa, cover, and simmer for 15 minutes or until fully cooked.
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Heat olive oil in a skillet over medium heat. Add onion, garlic, bell pepper, and mushrooms. Cook until vegetables are tender.
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Stir in cooked quinoa, spinach, parsley, Parmesan cheese, salt, and black pepper. Cook for another 2 minutes.
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Stuff the pumpkin with the quinoa mixture and place the top back on. Place the stuffed pumpkin on a baking sheet.
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Roast in the preheated oven for 45-60 minutes or until the pumpkin is tender.
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Let the pumpkin rest for 10 minutes before serving.
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Slice and serve the roasted stuffed pumpkin.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 50g17%
- Sugars 10g
- Protein 10g20%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
