Savory Stuffed Mini Pumpkins
Ingredients
- 8 mini pumpkins mini pumpkins (about 10 to 13 ounces each)
- 2-3 tbsp olive oil divided
- 1 tsp sea salt
- Simply Organic Black Pepper to taste
- ⅛ tsp Simply Organic Ground Nutmeg
- 1 cup quinoa
- 1 small sweet onion chopped
- 2 garlic cloves, minced or finely chopped
- 8 oz cremini mushrooms, roughly chopped
- 2 cups kale leaves, destemmed and roughly chopped
- 1 tsp Simply Organic Ground Sage Leaf
- ½ tsp Simply Organic Rosemary Leaf
- ⅓ cup unsweetened dried cranberries
- ½ cup apple cider
Instructions
- Preheat oven to 400 degrees.
- Using a sharp serrated knife, slice tops off mini pumpkins; scoop out seeds and place pumpkins on a baking sheet. Rub inside flesh with 1 to 2 tablespoons of the olive oil, then sprinkle with salt, pepper and a pinch of nutmeg.
- Roast for 20 to 30 minutes, or until pumpkins are just tender (will vary based on size of pumpkins).
- Meanwhile, in a pot, gently bring quinoa and 2 cups water to a boil. Reduce to a simmer, cover and cook 15 to 20 minutes, until fluffy. Transfer to a large bowl.
- In a large skillet over medium heat, add 1 tablespoon olive oil and the onion, and cook until tender. Add garlic and cook for 1 to 2 minutes, until fragrant.
- Add mushrooms and kale leaves. Cook, stirring occasionally until tender and caramelized.
- Add sage and rosemary and cook an additional 1 to 2 minutes, then add quinoa, cranberries and apple cider, cooking until cider is absorbed.
- Arrange pumpkins in a large baking dish and stuff each with quinoa mixture. Sprinkle with parmesan cheese.
- Bake for an additional 10 to 20 minutes, until pumpkins are soft and stuffing is heated through. Serve hot.
Notes
Nutritional information and printable recipe can be found at CleanEatingMag.com
