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Quinoa Stuffed Pumpkin
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Friendly URLs: /quinoa-stuffed-pumpkin
1.2 hours
4 servings
Adjust servings
dairy-free
(?)
Has dairy from:
feta cheese
gluten-free
kid friendly
has meat
has pasta
has seafood
mediterranean
vegan
(?)
Not vegan due to:
feta cheese
vegetarian
pescatarian
paleo
(?)
Not paleo due to:
feta cheese
This recipe has no customizations.
 
Nutrition to Balance
This recipe has Vitamin A (IU) as 1469% (as a percentage of RDA).
 
You'll likely need to take this into account today to balance out your diet.
 
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 0.6% of RDA
• Calories: 18.1% of RDA
• Carbs: 19.1% of RDA
• Fat (total lipid): 18.7% of RDA
• Fiber: 31.9% of RDA
• Fructose: 0.0% of RDA
• Protein: 16.5% of RDA
• Sodium: 74.9% of RDA
• Sugar: 30.3% of RDA
• Vitamin A (IU): 1469% of RDA
• Vitamin B6: 40.6% of RDA
• Vitamin C: 106% of RDA
• Iron: 2.8% of RDA
• Magnesium: 44.8% of RDA
• Manganese: 120% of RDA
• Niacin: 26.5% of RDA
• Potassium: 40.5% of RDA
• Zinc: 14.1% of RDA
If any nutritional component is greater than 75% of RDA (or any vitamin/mineral is greater than 600% of RDA), the recipe gets a “Nutrition to Balance” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
 
MACROS
Carbohydrate
52.6
g
Calories
362
 
Fiber
8.94
g
Iron
0.525
mg
Protein
18.5
g
Sodium
1011
mg
Sugars
9.46
g
Fat (total lipid)
11.4
g
 
INGREDIENTS
Amount
Measure
Adjust
Ingredient
 
2 1/2
lbs
+
-
 
This is one small-ish pumpkin, halved.
 
2
tsp
+
-
 
 
3/4
cups
+
-
 
 
1 1/2
cups
+
-
 
 
1
bunch
+
-
 
stems removed and finely chopped.
 
2
cloves
+
-
 
minced.
 
1
tsp
+
-
 
 
1/2
tsp
+
-
 
 
1/2
tsp
+
-
 
 
1
tbsp
+
-
 
 
1
tbsp
+
-
 
Freshly squeezed.
 
1
cup
+
-
 
 
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PREPARATION
BAKING THE PUMPKIN
1.
Place a rack in the center of your oven and preheat the oven to 425 degrees F.
2.
Halve the pumpkin, scoop out the seeds, then arrange the halves on a baking tray, cut sides up.
3.
Drizzle with 1 teaspoon olive oil and sprinkle lightly with salt and pepper.
4.
Bake 45-55 minutes, just until the pumpkin is fork tender. Remove from the oven and let cool. Reduce the oven temperature to 375 degrees.
PREPARING THE FILLING
5.
While the pumpkin is baking, place the broth in a small saucepan and bring to a boil.
6.
Add the quinoa, return to a boil, then reduce the heat, cover, and let simmer for 12 minutes, until most of the broth is absorbed. Remove from the heat and let sit, covered, for 15 minutes. Fluff with a fork, then set aside.
7.
In a large skillet, heat the remaining 1 teaspoon olive over medium. Add the kale and cook until wilted, about 4 minutes, then reduce the heat to medium low. Add the garlic, oregano, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Cook 30 additional seconds, until is fragrant. Stir in the orange zest, orange juice, and cooked quinoa.
8.
Once the pumpkin is cool enough to handle, scoop out the flesh, leaving a 1/2-inch-thick border around the sides and a 3/4-inch border along the bottom.
9.
Reserve the flesh for another use (or if you don’t mind a super duper stuffed pumpkin, mix it in with the rest of the filling). Stuff the kale quinoa filling into the pumpkin halves, then return to the oven.
10.
Bake at 375 degrees until hot, about 10 additional minutes. Sprinkle with cheese and serve warm.
   
 
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 362
Protein 18.5 g
Carbohydrates 52.6 g
Iron 0.53 mg
Fiber 8.94 g
Calcium 6.24 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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