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