Pumpkin Stuffed with Quinoa and Mushrooms

Ingredients

• Pumpkin2.5 cup (400 g)
• Quinoa3/4 cup (150 g)
• Mushrooms2 cup (140 g)
• Basil6 count (3 g)
• Garlic1/2 clove (2 g)
• Oil2 tablespoon (20 ml)

Instructions

1. 1

   Step 1

   For this recipe you need cooked quinoa.

2. 2

   Step 2

   Wash the pumpkin, cut in half and remove the seeds.

3. 3

   Step 3

   Spread half of the oil on the surface of the pumpkin and place on a parchment paper lined baking pan.

4. 4

   Step 4

   Bake at 392 °F (200 °C) for 25 minutes.

5. 5

   Step 5

   Chop the garlic and basil. Wash the mushrooms and cut in half.

6. 6

   Step 6

   Meanwhile, heat a tablespoon of oil in a pan and stir-fry the garlic for a few seconds.

7. 7

   Step 7

   Add the mushrooms, season with salt and pepper and stir-fry. Add the cooked quinoa and mix. Add the basil leaves and stir. Turn off.

8. 8

   Step 8

   Once the pumpkin is done, remove some of the pulp from the center and add it to the meat. Mix and turn off.

9. 9

   Step 9

   Add a little salt to the pumpkin and bake in the oven at 392 °F (200 °C) for 10 more minutes.

10. 10

    Step 10

    Next, fill the pumpkins with the quinoa. Serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Pumpkin Stuffed with Quinoa and Mushrooms can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.