Roasted Stuffed Pumpkin

These sugar pumpkins are 0.69 per pound at my local grocery store right now.  The best part is they only weighed 2 lbs!  Great price.  This is how you can turn your sugar pumpkins into your bowl… The kids had fun with this one.

• Cut top off pumpkin
• scoop out seeds (so much easier than scooping out a Jack-O-Lantern!
• Place pumpkins in oven safe dish with pumpkin lid.
• Pour water into bottom of dish
• Cover tightly with foil
• Bake at 410 for 30 minutes.
• Take out of oven , drain water, and fill pumpkins with stuffing.
• Return to oven with lids and foil and bake for 20 more minutes.  (No water in dish this time)

You can fill the pumpkins with soup, or any sort of rice concoctions.  Our Stuffing was: Quinoa and Black Beans.  We’ve modified the Allrecipes recipe just a bit, so now it looks like this.

• 1 tsp olive oil
• 1 chopped onion
• 3 cloves garlic, peeled and chopped
• 1 cup uncooked Quinoa
• 1 3/4 cup chicken broth
• 1 tsp cumin
• 1 cup corn kernels
• 1 can black beans
• Garnish with avocados

Sauté onion and garlic in oil.   Add Quinoa, broth, cumin to pan. Bring to a boil. Cover and simmer for 20 minutes.  Add corn and black beans when Quinoa is cooked.

Here are my kids fighting over the “smaller” pumpkin.

What will you stuff your pumpkins with?

Roasted Stuffed Pumpkin

A festive fall side dish made from quinoa, black beans and aromatic veggies, served in a roasted pumpkin.

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Course: Main Course, Side Dish

Cuisine: American

Keyword: Roasted Stuffed Pumpkin

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes

Servings: 4

Calories: 410kcal

Ingredients

• 1 teaspoon olive oil
• 1 medium onion
• 3 clove garlic
• 1 cup quinoa, uncooked
• 1 3/4 cup chicken broth, low-sodium
• 1 teaspoon cumin, ground
• 1 cup corn, frozen
• 15 ounce black beans, canned

Toppings

• 1 medium avocado

Instructions

• Cut top off pumpkin.
• Scoop out seeds (so much easier than scooping out a Jack-O-Lantern!).
• Place pumpkins in oven safe dish with pumpkin lid.
• Pour water into bottom of dish.
• Cover tightly with foil.
• Bake at 410 degrees for 30 minutes.
• Take out of oven, drain water, and fill pumpkins with stuffing.
• Return to oven with lids and foil and bake for 20 more minutes.  (No water in dish this time)
• You can fill the pumpkins with soup, or any sort of rice concoctions.  Our Stuffing was: Quinoa and Black Beans.
• Sauté onion and garlic in oil.
• Add Quinoa, broth, cumin to pan. Bring to a boil. Cover and simmer for 20 minutes.  Add corn and black beans when Quinoa is cooked.

Tried this recipe?Mention @SuperHealthyKids or tag #SuperHealthyKids!

Nutrition

Calories: 410kcal | Carbohydrates: 62g | Protein: 17g | Fat: 12g | Saturated Fat: 2g | Sodium: 443mg | Fiber: 15g | Sugar: 6g