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Mini Stuffed Pumpkin

Mini Stuffed Pumpkin
Print Recipe
Servings Prep Time
4 people 30 minutes
Cook Time
30 minutes
Servings Prep Time
4 people 30 minutes
Cook Time
30 minutes
Mini Stuffed Pumpkin
Print Recipe
Servings Prep Time
4 people 30 minutes
Cook Time
30 minutes
Servings Prep Time
4 people 30 minutes
Cook Time
30 minutes
Ingredients
For the Pumpkin
For the Quinoa Stuffing
Servings: people
Instructions
For the quiona stuffing
  1. Heat sautee pan and add olive oil
  2. Sautee pears, apples, roasted butternut squash for 3 minutes or until tender
  3. Add kale and red chile vinagraitte, sautee until kale is tender about 2 minutes
  4. Add cooked quinoa, toss and cook until hot
Roasted Pumpkins
  1. Preheat oven to 400 degrees
  2. Using a paring knife remove the tops of the pumpkins and scrape out seeds (reserve seeds to roast later!)
  3. Coat inside and outside of pumpkins with olive oil, salt and pepper
  4. Place on baking sheet on bottom rack of oven and bake for 20-30 minutes or until just tender
  5. While roasting pumpkins prepare quinoa stuffing
  6. Once pumpkins are ready remove from oven. You can either immediately stuff pumpkins and place bake in oven for 10-15 minutes OR cool and when ready to serve stuff pumpkins and reheat in oven at 350 for 20 minutes.
Recipe Notes

The great thing about the mini pumpkins is you can eat the shell!  

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