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Stuffed Pumpkin With Herbed Quinoa and Pomegranate Arils

by Livestrong_Recipes  |  Nov 14, 2016

Stuffed Pumpkin With Herbed Quinoa and Pomegranate Arils
  1. PREP
  2. 30 m
  • COOK
  • 01 m
  • TOTAL
  • 31 m

For this easy recipe, pick sugar pumpkins, not carving ones. You’ll cut off the top, scoop out the seeds and pulp and add the stuffing. After baking, you’ll add crunchy pistachios, fresh basil and pomegranate arils (seeds). The pomegranate arils offer a brilliant, confetti-like pop of color (plus polyphenols and fiber). And when you’re ready to devour this dish, don’t stop at the filling -- eat the pumpkin too!

INGREDIENTS

SERVES 2

  • 3 lb Pumpkin
  • 3/4 cup Quinoa
  • 2 medium scallions
  • 2 tbsp Olive Oil, Extra Virgin
  • 1 tsp Ginger Root
  • 3/4 tsp Sea Salt
  • 1 cup Vegetable Broth, Low Sodium Organic
  • 1/2 cup Fresh Squeezed Orange Juice
  • 1/3 cup Roasted & Salted Shelled Pistachios
  • 1/2 tbsp Basil, fresh
  • 1/4 cup Pomegranate Arils

DIRECTIONS

1 Preheat the oven to 350°F.
2 Cut the top off of each pumpkin, about 1 1/2 inches from the top. Scrap out the seeds and pulp (use for other culinary purpose). (Note: A 1 1/2-pound pumpkin can hold about 1 1/4 cups filling.)
3 In a medium bowl, stir together the quinoa, scallions, oil, ginger, and salt.
4 Evenly stuff the pumpkin cavities with the quinoa mixture.
5 Quickly warm broth in a saucepan or microwave. Remove from heat, stir in the orange juice, then pour 3/4 cup into each pumpkin.
6 Add the pumpkin tops. Place on a parchment paper-lined rimmed baking pan.
7 Bake pumpkins until softened and quinoa is just cooked through, about 1 hour 30 minutes.
8 Remove from oven and let stand about 10 minutes, with pumpkin tops on, to complete the cooking process.
9 Remove pumpkin tops. Stir in pistachios. Then stir in basil and pomegranate seeds (arils). Adjust seasoning.
10 Replace tops, and serve.
11 PC: Jackie Newgent