Pumpkins are still in season as they keep very well. The addition of the pomegranate seeds makes this dish look very festive.

Preparation

Carefully cut off the top of the pumpkin (keep the top) and scoop out the flesh using a spoon making sure that the skin remains intact. Cover the inside of the pumpkin with 1/3 of the olive oil and season with salt and pepper. Roast the pumpkin in an 180C (gas mark 4) oven for around 40 minutes. But check after 30 minutes if the pumpkin is cooked by pricking with a cocktail stick; if it goes in easily, the pumpkin is ready. If not, than roast for another 10 minutes before checking again.

Cook the tricolor quinoa following the instructions on the packet.

Heat the rest of the olive oil in a frying pan and add the garlic, pecan nuts, chilli flakes to taste and the rest of the spices. Fry for around 3  minutes before adding the quinoa. Turn off the heat and add the rocket leaves and 1/2 of the pomegranate seeds.

Take the pumpkin out of the oven and fill with the quinoa mixture, sprinkle the remaining pomegranate seeds on top and put on the 'hat' of the pumpkin.

Special Diets

When using the ingredients listed, this recipe is suitable for the following diets:
• Vegan
• Vegetarian
• Gluten free
• Dairy free
• Egg free

Please Note: May still contain traces of gluten, egg and dairy.

Stuffed Pumpkin with Quinoa

Stuffed Pumpkin with Quinoa

Ingredients

Vegan recipe
Vegetarian recipe
Gluten free recipe
Dairy free recipe
Egg free recipe

Please Note: May still contain traces of gluten, egg and dairy.