K’s Stuffed Pumpkin

I love all things pumpkin and as it is pumpkin season thought I would experiment and make my first ever stuffed pumpkin and share it with the fit community.  😉  I have to admit that I attempted making pumpkin soup last year which was a disaster as I realized that some pumpkins are for decoration and others for cooking.  You will want to buy a “sugar pumpkin” for cooking however the pumpkin isn’t sweet when you eat it…

Pumpkin

Ingredients: Organic Quinoa, 1 Sugar Pumpkin, 1 zucchini, Half bunch of asparagus, 1/3 bunch of kale, one tablespoon of feta cheese, 1 bunch of broccoli, olive oil, red pepper, black pepper, garlic powder, garlic, onion.

Heat the oven to 350degrees.  In a boiling pan add one cup of Whole Foods Organic Quinoa with 2 cups of water.  Cook for 15 minutes.  At the same time in a pan sauté the kale, asparagus, broccoli, and zucchini with one tablespoon of olive oil and season with red pepper, black pepper, garlic powder, and garlic, onion.  Cut a hole in the top of the pumpkin about the size of the top of a can of corn.  Extract the seeds of the pumpkin and the pulp of the pumpkin.  Season the inside of the pumpkin with olive oil, red pepper, black pepper, garlic powder, garlic, and onion.  Stuff the inside of the pumpkin with the quinoa, the vegetable mixture and the feta cheese.  Cook the pumpkin until the edges are soft… an hour or so depending on the size and thickness of the pumpkin.  And voila a healthy, nutritious and delicious meal to serve to your family.  With the pumpkin seeds add a little bit of salt and oil, cook in the oven for 15 minutes and enjoy pumpkin seeds.

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