Stuffed Hokkaido Pumpkin with Feta and Quinoa

Zutaten

• ✓2 small (approx. 400g each) Hokkaido pumpkin
• ✓150 g Quinoa
• ✓300 ml Vegetable broth
• ✓1 Red onion
• ✓2 Garlic cloves
• ✓100 g Dried cranberries
• ✓100 g Feta cheese
• ✓50 g Walnuts
• ✓3 tbsp Olive oil
• ✓1 tsp Dried thyme
• ✓to taste Salt
• ✓to taste Black pepper

Zubereitung

1. 1

   Wash the pumpkins, halve them, and scoop out the seeds with a spoon. Rub the cut surfaces with 1 tbsp olive oil and season with salt and pepper. Bake in a preheated oven at 180°C (convection/conventional heat) for approx. 30-40 minutes, until slightly tender.

2. 2

   Wash the quinoa thoroughly in a fine sieve. Heat 1 tbsp olive oil in a pot, toast the quinoa briefly. Deglaze with vegetable broth, bring to a boil, and let it simmer covered over low heat for approx. 15 minutes.

3. 3

   Meanwhile, finely dice the onion and garlic. Roughly chop the walnuts.

4. 4

   Fluff the cooked quinoa with a fork. Stir in the onion, garlic, cranberries, walnuts, thyme, and 1 tbsp olive oil. Season with salt and pepper to taste.

5. 5

   Crumble the feta and gently fold it into the quinoa mixture.

6. 6

   Remove the pre-baked pumpkin halves from the oven and fill them with the quinoa mixture.

7. 7

   Return the stuffed pumpkin halves to the oven and bake for another 15-20 minutes, until the filling is lightly browned and the pumpkin is cooked through.

8. 8

   Serve with an additional drizzle of olive oil and freshly ground pepper.