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Stir The Pot’s Festive Stuffed Pumpkins Recipe

Recipe by Wendy Ali Akil

  • 1 cup quinoa
  • 1 medium onion, chopped
  • 1 clove garlic, chopped
  • 1 red capsicum, deseeded and chopped
  • 1/2 cup spinach, roughly chopped
  • 1/4 cup cranberries
  • 1/4 cup walnuts
  • 1/4 cup balsamic vinegar
  • 1 tablespoon olive oil
  • 1 butternut pumpkin, cut in half
  1. Preheat oven to 180 degrees.  Line a baking tray with paper and place pumpkin halves, cut side up.  Rub with ½ tablespoon olive oil and place in oven for 50-60 minutes or until soft when you test with a knife.
  2. Place quinoa in a saucepan and add 2 cups of cold water.  Stir and simmer on cooktop until all of the water has almost absorbed, then remove from the heat and stand to allow and excess water to be absorbed by the residual heat.
  3. In a frying pan, add ½ tablespoon olive oil and cook onion and diced capsicum for about 4-6 minutes or until soft and then add the garlic and cook for a further 2 minutes.
  4. Transfer quinoa to a bowl and add onion mixture, spinach, cranberries, walnuts, balsamic vinegar and mix.  Taste and season to your liking.
  5. Remove cooked pumpkins from the oven, scoop out seeds and discard.  Scoop out some pumpkin (you can add this to the quinoa mix if you like).  Use a spoon to fill the pumpkin halves with the quinoa mix – be generous with the amount.
  6. Put back into the oven for 15 minutes or until quinoa mix is slightly browned

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