When pumpkin season is here, enjoy this delicious baked stuffed pumpkin with your friends and family.
Prep Time: 15 mins
Cook Time: 40 mins
1 small butternut pumpkin
1/2 cup quinoa
3 cups sliced mushrooms
small bunch fresh parsley, shopped
2 cups baby spinach
1 tablespoon olive oil
1 teaspoon rosemary
salt and pepper, to taste
Preheat oven to 180°C and line a baking tray with parchment paper. Arrange pumpkin on the prepared tray and bake for 20 minutes. Take out from the oven and let cool.
Meanwhile cook quinoa according to the package directions. In a frying pan heat olive oil over medium heat, add mushrooms and parsley and cook for 10 minutes. Add baby spinach, species and season to taste, cook for another 5 minutes. In a mixing bowl combine cooked quinoa and mushrooms. Set aside.
Cut pumpkin in a half lengthwise. Scoop out the flesh in the center of both squash halves, leaving about a 1-cm border all around. Stuff in the quinoa felling in both half of the pumpkin. Using kitchen rope to tie up the pumpkin to hold it together.
Reheat oven to 180°C and arrange the pumpkin on the baking tray lined with parchment paper and bake for another 20 minutes until tender and golden brown.