Vegetarian stuffed pumpkins: the perfect recipe for this season!

Baked stuffed pumpkin with quinoa and pomegranate: perfect recipe for a seasonal and vegetarian single dish. Here’s how it is prepared!

Stuffed pumpkin cooked in the oven and stuffed with a mix of quinoa, pomegranate, pumpkin seeds and parsley is a perfect recipe for those who want to serve a different dish than usual. This recipe is perfect to serve as a single dish and for a greater scenographic effect I recommend using baby pumpkins, perfect as single portions . If, on the other hand, you want to make the filling even tastier, I suggest you add some feta cut into cubes.

Preparation of the stuffed pumpkin in the oven

1. To prepare the quinoa and pomegranate stuffed pumpkin, start by carefully washing the 4 baby pumpkins in order to remove any earth residues from the outer skin. Cut off the top cap and remove the seeds and internal filaments.
2. Salt the inside of the pumpkins and transfer them to a baking sheet lined with parchment paper.
3. Bake in a preheated oven at 200 ° C and cook for about 40 minutes or in any case until the pumpkin becomes soft, then remove from the oven and let it cool.
4. In the meantime, let’s see how to cook the quinoa: first rinse the quinoa under cold running water to remove the saponin that covers the grains then transfer it to a pot with water, add salt and cook for about ten minutes in order to allow the liquid to be completely absorbed.
5. When cooked, transfer the quinoa to a large bowl and let it cool.
6. Season the quinoa with olive oil, rice vinegar, toasted pumpkin seeds, chopped parsley and pomegranate seeds.
7. Stir and stuff the baked baby pumpkins.
8. Serve immediately and enjoy your meal!

You can also decide, being a vegetarian recipe too, to add a little cheese (we recommend a young cheese, such as scamorza or caciotta) and, in this case, you can also spend 5 minutes in the oven at 180 ° C before. to serve on the table so that it all blends well.

If you want to try other recipes with quinoa I recommend the quinoa and chicken salad . Otherwise there are many recipes with pumpkin to be discovered!

storage

Stuffed pumpkin can be kept in the refrigerator for about 2-3 days and in a container with an airtight lid. We do not recommend freezing in the freezer.