Quinoa and Cranberry Stuffed Pumpkin vegetarian

Pumpkin pre-baked in maple glaze, and stuffed cooked stuffing.

Do not let this stuffed pumpkin fool you like it is stuffed with meat. And do not think that the filling consists only quinoa cereal, it is filled with the warmth of spices, thanks to seasoning curry and salty sweets of pistachios and cranberries.

Nutrition value of one serving: (total 4) Calories 450, total fat 17 g., saturated fats g., proteins 10 g., carbohydrates 70 g., fiber g., cholesterol mg., sodium mg., sugar g. Share with friends: Time: 1 hour. 45 minutes Difficulty: medium Servings: 4 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

• 2 medium gourd pumpkins (each weighing about 1 kg.)
• 3 tbsp. l cider vinegar
• 3 tbsp. l olive oil
• 2 tbsp. l maple syrup
• Coarse salt and ground black pepper
• 1 small onion, chopped
• 1 tbsp. red quinoa rinse well
• 1 tsp medium sharp curry powder
• 1/2 tsp ground cinnamon
• 1/4 tsp cayenne pepper
• 1/4 Art. dried cranberries
• 1 tbsp. chopped fresh parsley leaves
• 1/4 Art. peeled coarsely chopped fried salted pistachios

Recipes with similar ingredients: Acorn pumpkin, dried cranberries, quinoa, apple cider vinegar, maple syrup, curry, cinnamon, pepper ground cayenne, parsley, pistachios

Recipe preparation:

1. Position the grate in the middle of the oven; preheat the oven to 200 ° C. Cut each pumpkin in half and scoop out the seeds. Place the halves in a large baking dish, pulp up.
2. In a cup, mix apple cider vinegar, 2 tbsp. l oil and maple syrup. Brush pumpkin pulp with a little mixture and sprinkle 1/4 tsp salt and a few pinches of ground black pepper. Turn the pumpkins over, then apply the mixture on the peel and sprinkle 1/4 h. l salt and a few pinches of ground black pepper. Bake until the pumpkin is soft, 50-60 minutes. Pierce pumpkins with a fork and grease generously with plenty of mixture.
3. Meanwhile, heat 1 tbsp. l remaining oil on average stewpan over moderately high heat. Add onions and fry, stirring occasionally until soft and golden brown, about 6 minutes. Add quinoa, curry powder, cinnamon, cayenne pepper and 1 tsp. salt and mix until the spices are fried, about 1 minute.
4. Add 2 tbsp. water and bring to a boil. Turn down the fire cover and cook, stirring occasionally, until the croup will become soft and most of the liquid will be absorbed, from 20 to 24 minutes. Remove from heat and leave for 5 minutes. Open and mix with cranberries, the remaining maple mixture, half parsley and half pistachios.
5. Stuff the quinoa pumpkin halves and sprinkle with the remaining parsley and pistachios. Serve hot or at room temperature.
   

   Cook’s advice

   Pumpkin can be prepared and stuffed in advance and stored in the fridge. To reheat, carefully cover the pan for baking foil and preheat in the oven at a temperature of 180 ° C.