This vegetarian flourless dish is a great way to start the week! Basically, the stuffing can be made with anything you have at home. I used quinoa, red onion, green onion, black beans, avocado, feta cheese and sunflower seeds.
Cut the pumpkin in half lengthwise, remove the seeds, place it on a baking sheet cut side down, drizzle with olive oil, season with salt and pepper and bake in a hot oven for 30 minutes or until tender. Then stuff it with anything you want.
If you try out this Stuffed Pumpkin, please do not forget to rate it and leave a comment! I love reading and replying to all your comments! You can also tag your pics to @elinasaiach on Instagram!
Stuffed Pumpkin
Ingredients
- Pumpkin
- Cooked quinoa
- Black beans
- Red and green onion, avocado, etc.
- Feta cheese
- Sunflower seeds
- Lemon juice
- Cumin, garlic, cilantro
- Salt and pepper
Instructions
- Preheat oven at 210°C/425°F. Cut the pumpkin in half lengthwise, remove the seeds, place it on a baking sheet cut side down, drizzle with olive oil, season with salt and pepper and bake in a hot oven for 30 minutes or until tender and the edges are golden.
- Heat olive oil in a skillet over high heat, add the chopped red onion and sauté for a few minutes. Remove from the heat and season with salt and pepper. Add quinoa, black beans, green onion, feta cheese, sunflower seeds, lemon juice and the seasoning of your choosing, like cumin, garlic, cilantro, etc. Once cold, add the avocado.
- Stuff the baked pumpkin and serve.
