Description
A delightful roasted stuffed pumpkin filled with quinoa, black beans, and vibrant vegetables, perfect for fall gatherings.
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. Add the diced onion and bell pepper.
- Sauté for about 5 minutes until softened.
- Add the minced garlic, cumin, smoked paprika, salt, and pepper. Cook for an additional 2 minutes.
- Stir in the cooked quinoa, black beans, and corn. Mix well and cook for another 3 minutes.
- Remove from heat and stir in half of the cheese until melted.
- Stuff each pumpkin with the mixture, pressing down slightly.
- Place pumpkins on a baking sheet, drizzle with olive oil, and season with salt and pepper.
- Cover loosely with foil and roast for 30-35 minutes until tender.
- Remove the foil, sprinkle remaining cheese on top, and bake for an additional 10-15 minutes.
- Garnish with fresh herbs before serving.
Notes
Use small sugar or pie pumpkins for best results. Customize the filling as desired.
- Prep Time: 15 minutes
- Cook Time: 45 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