Thanksgiving Recipe: Stuffed Pumpkins with Quinoa, Cranberry, and Feta

This Stuffed Pumpkin Recipe is a simple and delicious way to impress your family and friends this Thanksgiving!

Ingredients
1 large squash or 6-8 mini squash
Half cup cooked
Quinoa

Coconut oil, 1 tbsp
1 large onion, diced
Quartered brown mushrooms – 250g
Remove stems from 2 large stems of kale and chop finely
3 tbsp of water
1 tsp dried Thyme
Sea Salt and Pepper
1 cup cranberries
1 handful of raw almonds roughly chopped
Save some parsley for serving.
Save some of the 100g (1/2 lb.) feta cheese for serving.
Method
Pre-heat the oven to 200degC (400degF).
Cook quinoa as per instructions.
Heat coconut oil in a large frypan. Sauté onions, mushrooms, and kale until soft. Add water, thyme and salt and pepper, and continue to cook for another 5 minutes.
Add cranberries and almonds to the liquid, then stir in parsley.
Stir in the cooked Quinoa and turn off the heat.
Add the crumbled Feta cheese and combine.
Fill the pumpkin with quinoa stuffing. Bake the pumpkin for 45-60 mins.
When the skin has browned and bubbled and when the flesh is soft, it is time to cook. Garnish the pumpkin with parsley, feta and lemon zest.

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This Stuffed Pumpkin Recipe is a simple and delicious way to impress your family and friends this Thanksgiving!

Ingredients
1 large squash or 6-8 mini squash
Half cup cooked
Quinoa

Coconut oil, 1 tbsp
1 large onion, diced
Quartered brown mushrooms – 250g
Remove stems from 2 large stems of kale and chop finely
3 tbsp of water
1 tsp dried Thyme
Sea Salt and Pepper
1 cup cranberries
1 handful of raw almonds roughly chopped
Save some parsley for serving.
Save some of the 100g (1/2 lb.) feta cheese for serving.
Method
Pre-heat the oven to 200degC (400degF).
Cook quinoa as per instructions.
Heat coconut oil in a large frypan. Sauté onions, mushrooms, and kale until soft. Add water, thyme and salt and pepper, and continue to cook for another 5 minutes.
Add cranberries and almonds to the liquid, then stir in parsley.
Stir in the cooked Quinoa and turn off the heat.
Add the crumbled Feta cheese and combine.
Fill the pumpkin with quinoa stuffing. Bake the pumpkin for 45-60 mins.
When the skin has browned and bubbled and when the flesh is soft, it is time to cook. Garnish the pumpkin with parsley, feta and lemon zest.

What’s the science behind detoxing? Exclusively in our exclusive

detox masterclass

You can learn all you need to about a wide range of topics.


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