Stuffed pumpkin with quinoa, raisins and herbs
3000 g, (buy 1 whole 3kg pumpkin)
1 cup(s), rinsed, drained
1 medium, finely chopped
2 clove(s), crushed
1 medium, grated
1 large, finely chopped
⅓ cup(s), (60g)
¼ cup(s), (40g) lightly toasted
2 tbs, leaves, chopped, plus extra to serve
1 x 3 second spray(s)
- Preheat oven to 200°C. Using a sharp knife, remove the top of the pumpkin. Discard the seeds and inner membrane, leaving a 4cm border. Place the pumpkin, cut-side down, on a large baking tray lined with baking paper. Lightly spray with oil. Roast for 1 hour or until the pumpkin is almost tender.
- Meanwhile, place the quinoa in a medium saucepan with 1⅔ cups (410ml) water. Bring to the boil. Reduce heat and simmer, covered, for 15 minutes or until the water is absorbed and quinoa is tender. Set aside to cool slightly.
- Meanwhile, heat the oil in a large non-stick frying pan over medium heat. Cook the onion, stirring, for 5 minutes or until softened. Add the garlic, cumin and coriander and cook, stirring, for 1 minute or until fragrant. Add the onion mixture, zucchini, capsicum, raisins, pine nuts and coriander to the quinoa and stir to combine.
- Carefully turn the pumpkin over. Spoon the filling into the cavity. Cover the top of the pumpkin with foil and bake for 20 minutes or until the pumpkin is tender and the filling is heated through. Top with the extra coriander.