These Golden Nugget pumpkins were just made for stuffing - with thin, edible skin you can eat your cheesy corn and quinoa stuffing and then your pumpkin bowl too!
Author: Alison Murray @ Om Nom Ally
Recipe type: Main, Grains
Cuisine: Egg-free, Gluten-free, Nut-free, Soy-free, Vegetarian. Dairy-free and Vegan with ingredient choice.
½ cup freshly grated Parmesan (use Savoury Yeast Flakes/Nutritional Yeast for Vegan/Dairy free meal)
Instructions
Preheat oven to 220C. Line two baking trays with baking paper. Cut tops off pumpkins, place cut side up on one baking tray.
Pour ½ tsp olive oil/butter in each pumpkin and swirl or brush with pastry brush to coat inside. Place on second baking tray and bake with tops for 30 minutes.
After baking time turn remove tray with tops and put aside to cool. Turn pumpkins upside down on tray and bake for a further 20min.
In a deep saucepan saute onion and carrots in remaining oil/butter until softened, about 5 minutes. Add quinoa, garlic and zucchini and stir for 2 minutes then add chicken stock. Bring to a boil and then lower heat to simmer for 10-15 minutes until quinoa is cooked and soft and water is absorbed. Add spinach and cook over low heat until wilted. Take saucepan off heat.
Add ¾ cup corn kernels to the bowl of a food processor and pulse until blended with some chunky pieces remaining. Add processed corn, remaining corn kernels and Parmesan cheese to quinoa mixture and stir well to combine,
Invert pumpkins again on baking tray and fill with quinoa mixture. Return to the oven for 10 minutes and then serve immediately.
Recipe by @OmNomAlly at https://omnomally.com/2013/04/04/cheesy-quinoa-stuffed-pumpkin/