Get ready to transform your dinner table with the most Instagram-worthy, mouth-watering vegan dish that screams fall comfort! This Stuffed Pumpkin recipe isn't just a meal - it's a culinary adventure that combines vibrant flavors, stunning presentation, and wholesome nutrition in one incredible dish. Imagine cutting into a perfectly roasted pumpkin to reveal a treasure trove of protein-packed quinoa and black beans, bursting with warm spices that will make your taste buds dance with joy!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 60 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 small pumpkin
- 1 cup quinoa, cooked
- 1 cup black beans, drained
- 1 bell pepper, diced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat the oven to 375°F (190°C). Carefully wash the pumpkin and pat dry with a clean kitchen towel.
- Using a sharp knife, carefully cut the top off the pumpkin, creating a lid. Scoop out all the seeds and stringy pulp from the inside, ensuring a clean cavity. Save the seeds for roasting if desired.
- In a mixing bowl, combine cooked quinoa, drained black beans, diced bell pepper, cumin, chili powder, salt, and pepper. Mix thoroughly to ensure even distribution of spices.
- Stuff the pumpkin cavity completely with the quinoa and bean mixture, pressing gently to pack the filling tightly. Leave a small space at the top to allow for expansion during cooking.
- Place the stuffed pumpkin on a baking sheet lined with parchment paper. Replace the pumpkin lid on top.
- Bake in the preheated oven for 40-45 minutes, or until the pumpkin flesh is tender when pierced with a fork. The cooking time may vary slightly depending on the size of your pumpkin.
- Remove from the oven and let rest for 5-10 minutes. Carefully transfer to a serving plate.
- Garnish with fresh chopped parsley before serving. Slice the pumpkin at the table, allowing each person to scoop out the stuffing and roasted pumpkin flesh.
Tips
- • Choose a small, firm pumpkin with a flat bottom to ensure stable baking and easy serving. • For extra flavor, toast your quinoa lightly before mixing with other ingredients to enhance its nutty profile. • Don't discard the pumpkin seeds! Clean and roast them with a sprinkle of salt for a crunchy snack. • Check the pumpkin's tenderness by inserting a fork - it should glide in smoothly without resistance. • If the pumpkin's top starts browning too quickly, cover it loosely with aluminum foil during baking. • Serve immediately after resting to enjoy the optimal temperature and texture of both filling and pumpkin flesh. • For a protein boost, consider adding chopped nuts or tempeh to your quinoa mixture.
Nutrition Facts
Calories: 141kcal
Carbohydrates: 27g
Protein: 7g
Fat: 1g
Saturated Fat: 0g
Cholesterol: 0mg
