Roasted Stuffed Pumpkin
A festive fall side dish made from quinoa, black beans and aromatic veggies, served in a roasted pumpkin.
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.
Calories: 410kcal | Carbohydrates: 62g | Protein: 17g | Fat: 12g | Saturated Fat: 2g | Sodium: 443mg | Fiber: 15g | Sugar: 6g