Quinoa Stuffed Mini-Pumpkins


pumpkins-018When thinking about pumpkins, most of us probably think about carving jack-o-lanterns, but pumpkins can be the “dish” for many fall recipes. Take a look at this recipe from the scandiefoodie blog for Quinoa Stuffed Mini-Pumpkins. It’s sure to become a fall favorite in your home!


(4 portions)


  • 4 small pumpkins
  • 1 tablespoon olive oil
  • 100g cooked quinoa
  • 1 carrot, grated
  • 1 green shallot, finely sliced
  • 1/2 lime (or lemon), juiced
  • pinch of salt
  • freshly ground black pepper
  • seeds, nuts (optional)
  1. Cut the tops off the pumpkins and carve out the seeds. You can dry and roast these seeds and add them into the stuffing, if you like.
  1. Preheat the oven to 180C. Place the pumpkins (with their tops on) on a baking tray and drizzle with some olive oil.
  1. Bake for about 20-30 minutes (depending on the size of the pumpkins) or until tender. Remove from the oven and let cool slightly.
  1. Combine quinoa, carrot, green shallot and lime juice in a bowl. Season with salt and pepper. Spoon the mixture into the pumpkins. Serve warm.