Vegetarian Stuffed Pumpkin
This fabulously filling vegetarian stuffed squash or pumpkin is not only gorgeous but it tastes as good as it looks. Replace with vegan cheese and it's a vegan winner!
Equipment
- Electronic digital scales
- Chef Knife large, sharp knife for cutting the pumpkin
- Baking Tray
- Baking Parchment optional
Ingredients
- 2 Red Kuri Squash [Note 1] approximately 10 - 13 cm diameter [4-5 inches] or other small, firm flesh pumpkin
- 2 Tablespoons Extra Virgin Olive Oil, divided
- ¾ teaspoon Salt or to taste
- 150 grams [5 ⅓ ounces] Quinoa, rinsed I like to use a mixture of white and red
- 300 ml [10 ½ ounces] Water
- 75 grams [2 ½ ounces] Dried Cranberries
- 150 grams [5 ⅓ ounces] Chick peas, cooked 75 grams [2 ½ ounces] raw [Garbanzo in America]
- 60 grams [4 Tablespoons] Raw Pepitas + extra for garnish hulled pumpkin seeds
- 75 grams [2 ½ ounce] Spring Onion, minced
- 10 grams [⅓ cup] Fresh Parsley, minced
- 20 grams [¾ cup] Fresh coriander minced, + extra for garnish Cilantro in America
- 2 medium Cloves of Garlic, minced 11 grams approximately
- Knob ginger, smallish, peeled and grated - to taste 3-5 grams [1½ - 2 teaspoons]
- 23 ml [4 teaspoon] Lemon Juice
- 25 grams Grated parmesan, extra for garnish approximately 4 teaspoons [more or less to suit your taste]
- 100 grams [3 ½ ounces] Crumbled Feta Cheese
- Cracked black pepper to taste
Instructions
- Preheat the oven to 205C [400F] and line a large rimmed baking sheet with parchment
- Using a very sharp Chef's knife, cut a "lid" off the top of the squash or pumpkin- 3-4cm [1- 1¼ inch] deep
- Set the lid aside and using a large spoon, scoop out the seeds and the stringy bits [discard]- clean the opening.
- Drizzle one tablespoon of the olive oil over the inside of the pumpkins and sprinkle with about ⅛ teaspoon of salt- using a brush or your fingers, rub the oil/salt inside and especially along the cut rim. Turn the pumpkins over so the cut sides are against the parchment.
- Bake until the squash flesh is easily pierced, about 15 - 18 minutes
- Meanwhile, cook the quinoa. In a medium saucepan, combine the rinsed quinoa and the water. Bring to the boil over medium/medium high heat, then reduce to a gentle simmer and cook, uncovered until the water is absorbed- about 10 + minutes. Remove from the heat and stir in the cranberries. Cover for 5 minutes then remove the lid and fluff the quinoa mixture with a fork. Set aside to cool a bit.
- Meanwhile, toast the pepitas [pumpkin seeds] in a dry, medium heavy bottom frying pan over medium high heat, shaking the pan frequently until they are going golden brown and starting to make popping sounds- about 4-5 minutes. Set aside to cool.
- Tip the quinoa mixture into a large mixing bowl, and add the spring onion, chick peas [garbanzo] , garlic, ginger, parsley, coriander, remaining 1 tablespoon olive oil and lemon juice. Combine and add the pepitas, the parmesan and the feta and combine thoroughly. Add the remaining salt and cracked pepper to taste
- Pop the squash halves over so the cut sides are facing up and divide the stuffing mixture into cavity and filling to the top [Note 2]. Garnish with pepita and minced coriander on top and return to the oven and bake for a further 15 + minutes
- Remove from the oven and sprinkle with the reserved minced coriander. Place the baked stuffed pumpkin on a plate and serve with it's "lid" either on top or perched on the side.
Notes
Note 1. There are loads of different pumpkins and squash- select one with a firm flesh; I have used Red Kuri Squash on this occasion, but have used Carnival Squash and Acorn Squash in the past- if you are using Acorn Squash, it is larger and you will cut down the length of the squash, from stem to bottom and you will have 2 halves and no "lid"- so one squash will equal 2 portions and you may have to increase the cooking time- just keep an eye on it and adjust if required.
Note 2. This stuffing mix should stuff 2-3 pumpkins/squash, depending on the size of the pumpkins or squash you are using, you may get a third portion out of the stuffing mix. If you do have leftover, its great tossed with leaves for a salad, or I like to use it in a soup with some Barlotti or Pinto beans and diced pumpkin-