My kids love anything pumpkin this time of the year! I decided to create a healthy option for dinner incorporating one of the many pumpkins we bought. Most of the Mediterranean countries have many stuffed veggies options: stuffed peppers, stuffed cabbage, stuffed eggplants etc etc. So that’s how I thought of a Vegan Stuffed Pumpkin dinner option.Jump to Recipe
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Quinoa: Origins and Health Benefits
Besides being a typical Fall dish, this recipes is also a very healthy option that packs lots of veggies and quinoa. Quinoa is a grain plant, high in fiber and gluten free. It also has a low glycemic index which helps people with blood sugar control. Furthermore quinoa is very high in magnesium, iron, zinc and potassium!
Quinoa originated in South America, in the area surrounding Lake Titikaka between Bolivia and Peru. This grain is an ancient grain with a history over 5000 years old. It was initially used by the Incas and later on by indigenous locals who speak Quechua and Aymara.
Latin & Mediterranean Fusion
I like mixing concepts when creating a new recipe. Therefore I like creating fusions between Latin and Mediterranean cuisines. My children have an Albanian and Bolivian heritage. As you have noticed already throughout my blog, I tend to cook my adaptations of Albanian and Bolivian dishes so my kids can learn about our heritage. However, there are times I combine concepts from both regions to come up with a new dish. In this case I included quinoa in a stuffed vegetable recipe to create this Vegan Stuffed Pumpkin recipe.
Quinoa Stuffed Pumpkin Recipe Notes
Here are some notes to help you with the recipe, since it is a pretty unusual one.
- When you stuff the pumpkin make sure the filling is not too watery, otherwise pumpkin will not hold its shape.
- This recipe is calculated for a pie size pumpkin, about 3-4 lbs. If you are going to use a bigger pumpkin, you need to adjust filling quantity and baking time.
- The recipe is not spicy, but if you would like to add some kick you can do it individually on the plate, or add your favorite spice to stuffing when you cook it.
- Once pumpkin has cooled, stuffing will be more compact and pumpkin less jiggly. You can at that point cut the pumpkin in big slices like you would a melon from top to bottom.
Vegan Stuffed Pumpkin
- 1 Pumpkin about 3 pounds
- 3 tbsps chopped fresh parsley
- 3 tbsps chopped fresh cilantro
- 1 green bell pepper
- 1 red bell pepper
- 1 yellow bell pepper
- 2 yellow onions or 1 jumbo
- 5 tbsps olive oil extra virgin
- 1 cup quinoa
- 2 carrots
- 1 can diced tomatoes or 4-5 soft fresh tomatoes diced
- 0.5 tbsp salt
- 0.5 tsp pepper
- pinch thyme
- pinch rosemary
- Chop onions, bell peppers, carrots and saute in olive oil.
- Add fresh parsley and cilantro after onions become translucent.
- Saute for about 5 minutes in medium heat.
- Add diced tomatoes, stir occasionally.
- Add quinoa. If the stuffing is getting dry, add half a cup of water. Normally it shouldn’t be dry if you kept temperature to medium.
- Simmer stuffing until quinoa is cooked. Then let cook for about 10 minutes.
- While stuffing is cooking, clean pumpkin from inside and cut the top part as a little hat for decoration. Use a carving set to make the cleaning process easier. Be careful when you cut the top part of the pumpkin.
- Stuff pumpkin. Make sure the stuffing is not too soup like because then pumpkin will get soggy.
- Bake at 400 degrees for about 45 minutes.
- Let it cool and serve as desired.
If you would like to save this recipe for Thanksgiving or next Fall, please save the below image to Pinterest. Thank you:)
More Pumpkin Recipes:
See below a list of some of my other pumpkin recipes:). Thank you