yourhealthharmony

Nutrition for Body and Soul

Sweet and spicy quinoa stuffed pumpkin

Don’t you just love pumpkin anything this time of year!  Check out this delicious looking recipe from Tales of a Kitchen!

Ingredients
  • 1 pumpkin (I used a 1kg one, about 2 lbs.)
  • For the filling:
  • 1 cup cooked quinoa
  • 1 small shallot onion, finely minced
  • a handful of currants
  • pumpkin flesh, grated (what you scoop out to make room for the filling)
  • 2 tsps fresh thyme
  • sea salt flakes, to taste
  • black pepper, to taste (I was quite generous)
  • 1/8 tsp freshly grated nutmeg
  • chili flakes, to taste (I was generous with this too)
  • 2 TBSP olive oil for cooking
  • To serve: more fresh thyme, pumpkin seeds and pine nuts, good olive oil
Instructions
  1. Preheat your oven to about 190-200C (about 375* F) and line a baking dish with baking paper.
  2. Cut your pumpkin in half and scoop out the seeds. If needed, also scoop out some of the flesh to make room for the filling.
  3. Finely grate the pumpkin flesh if you scoop out any and combine it with the rest of the ingredients and seasonings for the filling.
  4. Fill your pumpkin halves, gently pressing the filling in.
  5. Place the pumpkins in the baking dish making sure they won’t roll over. You can put them next to each other.
  6. Sprinkle another 2 TBSP of olive oil on top, add a bit more black pepper and cover them with aluminium foil. This does not need to be sealed all the way around the pumpkins, just needs to roughly cover the top and sides, so that the quinoa filling remains moist.
  7. Bake until the pumpkin is tender. About 35-40 minutes.
  8. Serve with fresh thyme, pine nuts and pumpkin seeds and sprinkle them with some good olive oil.

Thank you Chris for this yummy recipe!

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Cutest Little Side-dish Ever!

How cute are these mini pumpkins….filled with an amazing goodness of nutty wild rice and shredded brussels.

Ingredients

  • 1 1/4 cups uncooked wild rice
  • 2 1/2 cups water
  • 6-8 mini pumpkins
  • 2 tablespoons olive oil
  • 3/4 pound brussels sprouts halved and then shredded, about 2 cups
  • 2 tablespoons fresh thyme chopped
  • 1 cup raw pecans chopped
  • 1/4 apple cider
  • 1 cup dried cranberries
  • salt + pepper to taste
  • 1 cup manchego cheese shredded (optional)

Instructions

  1. In a large sauce pot, bring the water to a boil, add the wild rice. Cover and cook over low heat for 35-45 minutes or until the water is gone and the rice is fluffy. Note that wild rice takes longer to cook than traditional rice. If yours still seem hard after 45 minutes, add 1/2 cup more water and cook over low heat for another 15-20 minutes.
  2. Preheat the oven to 400 degrees F.
  3. Slice the tops of your mini pumpkins and scoop out the seeds (reserve the seeds for roasting and then topping the dish if desired). Place the pumpkins on a baking sheet and rub each with a little olive oil, salt + pepper. Roast for 15-20 minutes or until the pumpkins are just tender.
  4. Meanwhile, heat a large skillet over medium heat and add a drizzle of olive oil. Add the brussels sprouts in a single layer and season with salt + pepper. Let sit 1 minute then stir. Continue to cook for another 8-10 minutes, until tender and caramelized. Stir in the thyme, pecans and cider, cook another 5 minutes. Remove from the heat and add the wild rice (there should be around 3 cups of wild rice). Stir in the cranberries, and manchego cheese.
  5. Arrange the pumpkins in a large baking dish and stuff each pumpkin with the wild rice mixture. If desired, sprinkle the top of each pumpkin with a little manchego cheese.
  6. Place in the oven and bake for 10-20 minutes or until the pumpkins are soft and the wild rice has heated through. Serve hot!
* These can be assembled up to 4 days in advance and stored in the fridge until ready to bake.
I can’t wait to try these!
Thank you Half Baked Harvest for this fun and yummy recipe!
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