This recipe for roasted pumpkin stuffed with quinoa, If you like a mix of sweet and savory flavors with an exotic touch, this dish will surprise your palate and those of your guests!
The idea is to roast a pumpkin, and with its flesh, make a delicious stuffing. shall we start?
INGREDIENTS:
- Media peanut squash
- Half a glass of quinoa
- 2 tablespoons cottage cheese or ricotta cheese
- Mint leaves
- Caraway or cumin seeds
- Sweet curry or turmeric
- Optional: Chili flakes or chili peppers
- Toasted sunflower seeds
- Salt
- Extra virgin olive oil
- Lemon juice
STEP BY STEP RECIPE:
- Salt and pepper the pumpkin, As is, without removing the seeds, put a caraway seed or cumin, and a drizzle of oil. We put in the oven at 180ºc about 40-50 minutes. Everything depends on the pumpkin and the oven, so be attentive, if you prick with a knife and you see that it is already soft is that it is ready, if it is hard, it is still missing.
- In the meantime, we prepare the quinoa. I have used a tricolor, but you can use any, so first wash it very well in a colander. Then put it in a saucepan, with 2 measures of water for one of quinoa, so as I used half a glass of quinoa, I put a glass of water. Bring to a boil and add a little salt. Lower the heat to medium and let it simmer for about 15 minutes, until all the water is reduced. Remove and set aside.
- When the pumpkin Once the pumpkin is done, with the help of a spoon, I empty the pumpkin.
- First remove the seeds along with the strands, and discard them (although we can take the seeds and roast them and eat them, but it takes a little longer). Then empty the rest and leave the pumpkin flesh on a plate, if you see that certain parts of the pumpkin are a little harder, leave them. They will serve as a bowl to then pour the filling we are going to make. Although you can also leave the pumpkin as it is and add the quinoa on top and then when serving, with the help of a spoon you can pick up the pumpkin leaving the skin on the dish.
- If you choose the second option, cut the pumpkin into smaller pieces.
- In a frying pan pour a splash of olive oil, heat, toast the seeds, and then sauté the pumpkin for a couple of minutes. Add a teaspoon of sweet curry or turmeric, some chili flakes (you can also use a chili pepper if you like a spicy touch) and stir carefully for another couple of minutes.
- Add the quinoa, stir carefully (so that it does not become a paste, as the pumpkin is sometimes very soft, so you have to be careful when roasting it! Add the finely chopped mint and remove from the heat, and add two tablespoons of ricotta cheese or cottage cheese. .
- Put all this filling inside the pumpkin that will serve as a source and is very decorative and to complete the plating, put a couple of mint leaves and a few teaspoons of cheese scattered (as in the photo) I leave it to everyone's taste!
Option If you want to roast the pumpkin faster, do it in slices, but you won't have the pumpkin itself to present the dish, but the filling, in a bowl, is also very good!
We already have our roasted pumpkin stuffed with quinoa Original, right?
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