Quinoa stuffed munchkin pumpkins, gluten free

munchkin, pumpkin, mini pumpkin, stuffed, stuffed vegetable, quinoa stuffing, turkey,I mentioned in my pumpkin post that I had stuffed a mini pumpkin – or munchkin, if you will.  It wasn’t the first time I’d had one of these beauties.  The flesh of these mini-pumpkins is denser and sweeter than those that you carve for halloween.

Pumpkin is wonderfully healthy – the orange flesh screams beta-carotene (vegetarian vitamin A) it’s also a good source of vitamins C, K, and E (good for the skin), and lots of minerals, including magnesium, potassium, and iron.  All for about 26 calories per 100g!

I was really looking forward to making a stuffed pumpkin for dinner, but we were driving back from visiting family and we got caught in traffic.

I thought they were going to take ages, and I was a bit gutted – but never one to back down I decided to give it a go anyway.  And they were ready so quickly!!!  I cooked the pumpkin in the oven while I made the filling.  By the time the filling was cooked I just had to fill the pumpkin and grill the top while I steamed some broccoli – so easy!!!

Quinoa stuffed pumpkins

  • 40g quinoa
  • 75g turkey mince or cooked green lentils
  • 1/2 small courgette, grated
  • 20g babybel light, or low fat mozzarella, or vegan stringy cheese (optional)
  • Spice mix of your choice
  1. Heat the oven to 180° C.  Slice off the top of the pumpkin, scoop out the seeds and place cut side down on a baking tray, and put it straight in the oven.
  2. Meanwhile put the quinoa on to cook according to packet instructions.
  3. Spritz a frying pan with a little low calorie spray.  Add the mince (if using), browning well all over. If not add the lentils.  Stir in the grated courgette, cover and allow to sweat for 10 minutes, then remove from the heat and add spices or adjust the seasoning to taste.
  4. Drain the quinoa and add to the pan along with the shredded cheese (if using).
  5. Spoon into the cored pumpkins then arrange them in a roasting tray. Place the lids back on top. If you have time, bake for 25-30 minutes until the cheese is melted and the pumpkin tender.  If the pumpkin is cooked by the time your filling is ready, simply place under a medium grill until the cheese is browned and melted.  Steam some green vegetables to serve on the side.
  6. Allow the pumpkin to cool a little before serving.

What’s your favourite quick go-to dinner when you don’t have much time?

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2 thoughts on “Quinoa stuffed munchkin pumpkins, gluten free

  1. Gluten Free Fabulous December 3, 2013 at 9:29 pm Reply

    Looks delicious! I’ll have to give it a try.

    • Emily Hawkes December 4, 2013 at 6:21 am Reply

      It was good, and if you can’t find a mini-pumpkin, butternut squash would also be great!

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