You don’t want to have a stuffed turkey or ham as your centre piece for Christmas? No problem! I was incredibly inspired by Green Kitchen Stories who made up an incredible recipe for all of us healthy foodies. This is a stuffed pumpkin and it was incredible! It takes quite a long time to prepare, but it was totally worth it! I used a really big pumpkin for this, it almost couldn’t fit in the oven. You can use smaller ones if you want. This recipe is inspired by Green Kitchen Stories.
- 2 cups uncooked white quinoa (you can use rice, buckwheat, amaranth or rice)
- 2 onions, finely chopped
- 2 large stems kale, finely chopped
- 2 cups spinach
- 1 carrot
- 4 tbsp white wine
- 1 tsp dried thyme
- sea salt and pepper
- 1/2 cup cranberries
- 1 handful pumpkin seeds (you can use sunflower as well)
- flat-leaf parsley
- 150 g goat’s or sheep’s feta cheese
First make a hole into your pumpkin, put out the seeds and pulp. Drizzle with oil inside.
Preheat the oven to 220°C. Clean your quinoa through water. Place in a saucepan and cover with 3 cups water. Cook it and set aside. Meanwhile sauté the chopped onions on olive oil and add kale, chopped carrot for a couple of minutes until soft. Add wine, thyme, salt and pepper and cook for a couple of minutes. Add cranberries, sunflower seeds, parsley and stir. Add your cooked quinoa and feta cheese. Your stuffing is made.
Now fill the pumpkin with the stuffing. Bake in love for about 1 hour and 30 min (it really depends how strong is your oven and how big is your pumpkin). Always check it with a knife, until it is soft. The pumpkin is ready when skin is browned and the flesh is very soft. Garnish with parsley and feta, serve.