Quinoa-Stuffed Mini Pumpkins: A Nutritional Powerhouse

As the holiday season approaches, we are excited to share a special recipe that combines the warmth of autumn with the joy of festive gatherings. Our Quinoa-Stuffed Mini Pumpkins are not only a feast for the eyes but also a nutritious addition to your holiday table. Whether you are hosting a Thanksgiving dinner, a Christmas party, or simply looking for a wholesome fall meal, this dish is sure to impress.

Nutritional Highlights

1. Pumpkin: Rich in vitamins A and C, pumpkin supports eye health and boosts immunity. It's also high in fiber, promoting digestive health.

2. Quinoa: A complete protein source, quinoa provides all nine essential amino acids. It's also high in fiber, iron, and magnesium.

3. Dried Cranberries: Packed with antioxidants, cranberries support urinary tract health and may help reduce inflammation.

4. Walnuts: High in omega-3 fatty acids, walnuts contribute to heart and brain health.

5. Olive Oil: A source of healthy monounsaturated fats, olive oil supports heart health and provides anti-inflammatory benefits.

6. Herbs (Rosemary, Thyme, Sage): These herbs are rich in antioxidants and have anti-inflammatory properties.

This recipe combines complex carbohydrates, lean proteins, and healthy fats, making it a well-balanced meal that's not only nutritious, but also delicious.

Recipe: Quinoa-Stuffed Mini Pumpkins

Recipe and Photo by Rogelio Gaeta, Executive Chef, and Shannon Perrett, RD, Clinical Nutrition Manager

Serves: 4

Prep Time: 20 minutes

Cook Time: 40 minutes

Ingredients:

- 4 mini pumpkins

- 1 cup quinoa, rinsed

- 2 cups water or vegetable broth

- 1/4 cup dried cranberries

- 1/2 yellow onion, finely chopped

- 2 garlic cloves, minced

- 1/4 cup chopped walnuts

- 2 tbsp olive oil

- 1 tbsp lemon juice

- Zest of 1 lemon

- 1 tsp fresh rosemary, chopped

- 1 tsp fresh thyme, chopped

- 1 tsp fresh sage, chopped

- Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).

2. Cut the tops off the mini pumpkins and scoop out the seeds. Place the pumpkins cut side down on a baking sheet and bake for 20-25 minutes, until slightly tender.

3. While the pumpkins are roasting, cook the quinoa according to package instructions using water or vegetable broth. Set aside.

4. In a large skillet, heat 1 tbsp of olive oil over medium heat. Sauté the onion and garlic until softened, about 5 minutes.

5. Add the cooked quinoa, dried cranberries, walnuts, lemon juice, lemon zest, rosemary, thyme, and sage to the skillet. Stir to combine and cook for an additional 2-3 minutes. Season with salt and pepper to taste.

6. Remove the pumpkins from the oven and flip them over. Fill each pumpkin with the quinoa mixture.

7. Drizzle the remaining olive oil over the stuffed pumpkins and return them to the oven for an additional 10-15 minutes, until the pumpkins are fully tender and the filling is heated through.

8. Serve hot, garnished with additional fresh herbs if desired.

Enjoy your nutritious and delicious quinoa-stuffed mini pumpkins!