Impress your guests with this delicious stuffed pumpkin! You can bake it in a large sugar pumpkin or 6 smaller ones. Try this recipes to stuff acorn or butternut squash as well!
- 2 cups cooked quinoa *see Note*
- 1 cup cooked wild rice *see Note*
- 1 large onion, chopped fine
- 3 cloves garlic, minced
- 1 cup dried cranberries
- 1 cup chopped almonds
- 2 TBSP fresh Sage
- 1 TBSP dried parsley
- 3 TBSP Cucina Aurora Rosemary & Oregano Infused Olive Oil
- 1 cup crumble goat cheese *Optional*
- Salt and pepper to taste
- One large sugar pumpkin *See Notes*
- Heat oven to 350 degrees.
- Cut top of the pumpkin off and clean out the inside flesh, leaving a smooth center with no seeds.
- Mix quinoa, rice, and all other ingredients together in large mixing bowl until well combined.
- Scoop quinoa mixture into pumpkin. Cover with pumpkin lid.
- Place pumpkin on a foil lined baking sheet and bake for 45-60 min, until pumpkin is soft and can be pierced lightly with a fork.
- Serve warm. This pumpkin can be sliced into individual servings. ENJOY!
- **NOTES** For cooking quinoa and rice, vegetable or chicken broth is recommended for extra flavor. Use one large Sugar Pumpkin, 6-8 small pumpkins, Acorn Squash or Butternut Squash for this stuffing. Cook time for small pumpkins is 35-45 minutes.
