Vegetarian stuffed pumpkin with quinoa: the complete and delicious recipe
4 pers.
- 2 Small pumpkins
- 150 g Quinoa
- 1 Carrot
- 1 Petite courgette
- 1 Onion
- 1 clove of garlic
- 100 g More
- 40g Pumpkin seeds
- 1 Tbsp Olive oil
- 1 tsp thyme
- 1 tbsp chopped parsley
- Cell
- Pepper
- Preheat the oven to 190°C (375°F). Wash the pumpkins thoroughly, then cut them in half lengthwise. Remove the seeds and stringy fibers with a spoon. Place the pumpkin halves in a baking dish, cut-side up. Drizzle with a little olive oil, season lightly with salt, and add thyme. Bake for about 25 minutes to begin softening the flesh.
- Rinse the quinoa and cook it according to the package directions. Drain and set aside. Peel the carrot, onion, and garlic. Dice the carrot and zucchini, then finely chop the onion. Heat the remaining olive oil in a pan. Add the onion and carrot and sauté for 5 minutes. Stir in the zucchini and garlic, then continue cooking for another 5 minutes.
- Remove the squash from the oven and scoop out some of the flesh without damaging the skin. Add this flesh to the pan with the quinoa. Mix, then stir in half of the crumbled feta, the parsley, and half of the pumpkin seeds. Season with salt and pepper and mix thoroughly. Divide the filling among the squash halves. Top with the remaining feta and pumpkin seeds.
- Return the squash to the oven for 15 to 20 minutes. The flesh should be very tender and the feta lightly browned. Remove the squash from the oven and let it rest for 5 minutes. Serve it piping hot with a green salad or crisp raw vegetables. Each half-squash makes a generous portion and can be eaten directly with a spoon.
This vegetarian stuffed pumpkin with quinoa has everything going for it when you're looking for a complete, hearty, and colorful dish. The pumpkin becomes meltingly tender in the oven, while the quinoa provides a light and satisfying texture. A few vegetables, herbs, and a touch of cheese complete the stuffing for a result that's as beautiful as it is delicious.
This recipe is ideal for enjoying butternut squash in a way other than soup or purée. The squash serves as a simple individual dish, offering that wonderfully sweet flavor that pairs beautifully with grains and vegetables. Serve the butternut squash piping hot with a green salad or some raw vegetables. You can also vary the filling depending on what you have in the refrigerator. A vegetarian recipe full of great ideas and perfect for bringing autumn to the forefront of your plate.
