These quinoa stuffed mini pumpkins are a perfectly wholesome fall appetizer or side, and they are certainly too adorable to not be shared with loved ones this fall!
Servings: 0
Ingredients
- 3 small pumpkins - I found small fancier ones. They are quite filling so do be aware not to get too carried away with bigger sized pumpkins!
- 4 tsp olive oil - divided
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp salt - divided
- 1 cup quinoa
- 1 ½ cup vegetable broth
- 1 vegetable cube
- ½ cup dried cranberries
- ½ cup chickpeas
- ¼ cup pumpkin seeds
- ¼ cup shredded vegan cheese
- 1 tbsp lemon juice
- 1 tbsp fresh minced parsley
- ¼ tsp cracked fresh pepper
- 1 cup fresh spinach - chopped
Instructions
- Preheat the oven to 400ºF/200ºC, cut the pumpkin across the top carefully (or if it’s not cutting, slip into the oven for 10 minutes to soften and then cut). Discard the insides and keep seeds for roasting, if desired.
- Brush the divided oil & salt, onion powder, and garlic powder on top and insides of cut pumpkins. Slip into the oven for 25 - 30 minutes or until softened.
- In a medium pot, bring broth and quinoa to a boil. Reduce to a gentle simmer,
- Add your vegetable cube and the rest of the salt. Cover for 12-14 minutes or until liquid is absorbed.
- When finished, stir in the rest of your ingredients, including olive oil and salt. Place the pot back on low heat for 5 minutes covered, stirring frequently so the bottom doesn’t stick. Spoon it into the squash and enjoy!
Notes
Find more of Sarah’s recipes on @sculptedkitchen.
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Recipe & photography by Sarah Kermalli (@sculptedkitchen).
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