Stuffed Hokkaido Pumpkin with Quinoa and Feta

Zutaten

• ✓2 small (approx. 500g each) Hokkaido pumpkins
• ✓250 g Quinoa
• ✓500 ml Vegetable broth
• ✓1 medium Red onion
• ✓2 cloves Garlic
• ✓1 medium Red bell pepper
• ✓100 g Feta cheese
• ✓50 g Dried cranberries
• ✓2 tbsp Fresh parsley
• ✓1 tsp Ground cumin
• ✓0.5 tsp Smoked paprika
• ✓1 pinch (optional) Chili flakes
• ✓4 tbsp Olive oil
• ✓to taste Salt
• ✓to taste Black pepper

Zubereitung

1. 1

   Preheat oven to 200°C (180°C fan/Gas Mark 6). Halve the Hokkaido pumpkins lengthwise and scoop out seeds. Brush insides with 2 tbsp olive oil, season, and place cut-side down on a baking sheet. Roast for 30-40 minutes until tender.

2. 2

   Meanwhile, cook the quinoa: Bring vegetable broth to a boil, add rinsed quinoa, reduce heat, cover, and simmer for 15 minutes or until liquid is absorbed. Fluff with a fork.

3. 3

   While quinoa cooks, heat the remaining 2 tbsp olive oil in a pan over medium heat. Add diced red onion and bell pepper and sauté until softened, about 5-7 minutes. Add minced garlic, cumin, smoked paprika, and chili flakes (if using) and cook for another minute until fragrant.

4. 4

   In a large bowl, combine the cooked quinoa, sautéed vegetables, crumbled feta, dried cranberries, and chopped parsley. Season with salt and pepper to taste.

5. 5

   Once the pumpkin halves are tender, carefully flip them cut-side up. Fill each half generously with the quinoa mixture.

6. 6

   Return the stuffed pumpkins to the oven and bake for another 15-20 minutes, or until the filling is heated through and the pumpkin is fully tender. Serve hot.