Recipe Name: Savory Quinoa-Stuffed Sugar Pumpkins
Prep Time: 15 mins
Cook Time: 40 mins
Servings: 4
Ingredients:
- 4 small sugar pumpkins (about 1 lb each)
- 1 cup cooked quinoa
- 1/3 cup dried cranberries
- 1/3 cup pomegranate seeds
- 1/4 cup feta or goat cheese (optional)
- 1/4 cup chopped walnuts or pecans
- 1 tbsp olive oil
- 1 tsp fresh thyme
- Salt and pepper to taste
Instructions:
- Preheat oven to 375°F.
- Cut tops off pumpkins and scoop out seeds.
- Brush insides with olive oil, sprinkle with salt and pepper.
- Roast pumpkins on a baking sheet (cut-side up) for 20–25 minutes or until just tender.
- Meanwhile, combine cooked quinoa, cranberries, nuts, pomegranate seeds, thyme, and cheese.
- Fill each pumpkin with the quinoa mixture.
- Bake stuffed pumpkins for another 15 minutes.
- Serve warm, garnished with extra herbs.
