Savory Pumpkin Quinoa Bake Recipe

About this recipe

A hearty and flavorful dinner featuring a baked pumpkin stuffed with a savory mixture of ground beef, rice, and creamy mushroom sauce. Perfect for a cozy evening meal.

Ingredients

• 500 g Pumpkin Portion Cut By Urban Harvest
• 500 G Kinwaaquinoa
• 400 g Agapi Protein Greek Yogurt (Natural)
• 1 kg Tata Salt (Vacuum Evaporated Iodised)
• 1 pack (100 g) Tata Sampann Pure Black Pepper Powder
• 100 g Dg1 Garlic Powder
• 1 pc (52 g) On1Y Paprika Powder

Instructions

1. 1. Preheat your oven to 350°F (175°C).
2. 2. Cut the top off the pumpkin and set the lid aside. Scoop out the seeds and stringy pulp from the inside of the pumpkin. Save the seeds for roasting if desired.
3. 3. In a large skillet over medium heat, cook 1 cup of quinoa until fully cooked according to package instructions.
4. 4. In a large mixing bowl, combine the cooked quinoa and 1 cup of greek yogurt. Mix well until evenly combined.
5. 5. Season the mixture with salt, pepper, and any additional seasonings of your choice, such as garlic powder, paprika, or dried herbs. Stir thoroughly.
6. 6. Spoon the quinoa mixture into the hollowed-out pumpkin, packing it gently but not too tightly.
7. 7. Place the stuffed pumpkin on a baking sheet. Position the pumpkin lid, stem side down, on the baking sheet next to the pumpkin.
8. 8. Bake the pumpkin in the preheated oven for 2 to 4 hours, or until the pumpkin is tender when pierced with a fork.
9. 9. Remove the pumpkin from the oven and let it cool slightly. Carefully cut the pumpkin into wedges or scoop out the filling along with the cooked pumpkin flesh.
10. 10. Serve warm and enjoy your savory pumpkin bake!