Vegetarian-Style Pumpkin Stuffed with Quinoa and Cranberries

The pumpkin is pre-baked in maple glaze and stuffed with the prepared filling. Don’t let this stuffed pumpkin fool you that it is stuffed with meat. And you don’t need to think that the filling consists only of quinoa, it is filled with the warmth of spices, thanks to the curry seasoning and the salty sweetness of pistachios and cranberries.

Summary

Ingredients

• 2 medium acorn pumpkins (each weighing about 1 kg.)
• 3 tbsp apple cider vinegar
• 3 tbsp olive oil
• 2 tbsp maple syrup
• Coarse salt and ground black pepper
• 1 small onion, chopped
• 1 tablespoon. red quinoa rinsed well
• 1 teaspoon medium-hot curry powder
• 0.5 teaspoon ground cinnamon
• 0.25 teaspoon cayenne pepper
• 0.25 Art. dried cranberries
• 1 tablespoon. chopped fresh parsley leaves
• 0.25 Art. fried salted pistachios, coarsely chopped, peeled

Instructions

1. Place the grate in the middle of the oven; preheat the oven to 200 ° C.
2. Cut each pumpkin in half and scoop out the seeds. Arrange the halves in a large baking dish, pulp facing up.
3. In a cup, combine apple cider vinegar, 2 tbsp oils and maple syrup. Brush with a small amount of the pumpkin pulp mixture and sprinkle with 1/4 teaspoon. salt and a few pinches of ground black pepper.
4. Turn the pumpkins over, then apply the mixture to the skins and sprinkle with 1/4 teaspoon. salt and a few pinches of ground black pepper. Bake until the pumpkin is tender, 50-60 minutes. Pierce the pumpkins with a fork and brush generously with plenty of the mixture.
5. Meanwhile, heat 1 tbsp the remaining oil in a medium saucepan over medium-high heat. Add the onions and cook, stirring occasionally, until soft and golden brown, about 6 minutes. Add quinoa, curry powder, cinnamon, cayenne pepper, and 1 teaspoon. salt and stir until the spices are browned, about 1 minute.
6. Add 2 tablespoon. water and bring to a boil. Reduce heat, cover, and cook, stirring occasionally, until groats are soft and most of the liquid has been absorbed 20 to 24 minutes. Remove from heat and leave for 5 minutes. Uncover and toss in the cranberries, the remaining maple mixture, half the parsley, and half the pistachios.
7. Fill the pumpkin halves with quinoa and sprinkle with the remaining parsley and pistachios. Serve hot or at room temperature.