Description
A vibrant, healthy dish filled with quinoa, black beans, and veggies, perfectly roasted in small pumpkins for a cozy fall meal.
Ingredients
Scale
- 2 small pumpkins (about 1.5 to 2 pounds each)
- 1 cup cooked quinoa
- 1 cup black beans, rinsed and drained
- 1 cup corn (fresh, canned, or frozen)
- 1 bell pepper, diced
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup shredded cheese (cheddar, mozzarella, or your choice)
- Olive oil
- Fresh herbs (like cilantro or parsley) for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- Cut the tops off the pumpkins and scoop out the seeds and stringy insides.
- Heat a tablespoon of olive oil in a large skillet over medium heat and add diced onion and bell pepper. Sauté for about 5 minutes until soft.
- Add minced garlic, cumin, smoked paprika, salt, and pepper; cook for an additional 2 minutes.
- Stir in cooked quinoa, black beans, and corn. Mix well and cook another 3 minutes.
- Remove from heat and stir in half of the cheese until melted.
- Stuff each pumpkin with the quinoa mixture, pressing down slightly.
- Place the stuffed pumpkins on a baking sheet. Drizzle with olive oil and season with salt and pepper.
- Cover loosely with aluminum foil and roast for 30-35 minutes until tender.
- Remove foil, sprinkle with remaining cheese, and return to oven for another 10-15 minutes until bubbly and golden.
- Let cool slightly and garnish with fresh herbs before serving.
Notes
Opt for smaller pumpkins for a sweeter, meatier texture. Adjust cooking time based on pumpkin size.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 30mg