Vegan Roasted Stuffed Pumpkin is packed with over 7 vegetables and quinoa. This is a perfect dinner recipe for Fall, it's fun and healthy for the whole family. Plus you get to use your decorative pumpkins in a useful way.
Course Main Course
Cuisine American, Mediterranean
Keyword Fall dish, Mediterranean Food, Pumpkin stuffed with quinoa, quinoa, Stuffed Pumpkin, Vegan Dish, Vegan Stuffed Pumpkin
Prep Time 10minutes
Cook Time 1hour
Total Time 1hour10minutes
1Pumpkinabout 3 pounds
3tbspschopped fresh parsley
3tbspschopped fresh cilantro
1green bell pepper
1red bell pepper
1yellow bell pepper
2yellow onionsor 1 jumbo
5tbspsolive oilextra virgin
1candiced tomatoes or 4-5 soft fresh tomatoes diced
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.