Good Stuffed Pumpkin

It comes to this time of the year again. We hope you all had a wonderful year in 2018, achieved your goals, and now get ready for a new one! I’m sure that before getting ready, there would be a few celebrations first.
stuffed pumpkin
Ever since I’ve changed my diet to vegetarian 4 years ago, I’ve been asked quite often with the questions like: what can you eat then? Can you get enough nutrition at all? Are you a buddhist?… My grandmother still takes pity on me every time when we have family dinner together. Sometimes even me myself feel a little jealous on those get-together occasions. Not only because most of time vegetarians can only get the side dishes, but also because even a vegetarian main dish can easily be ignored among the other “Ying dishes” (硬菜 hardcore dish, often made with meat in large portion).

So, here we are, contributing this perfect recipe for your festive feast. It’s large, eye-catching, rich and full of surprises. It’s stuffed with quinoa, mushrooms, almonds, cranberries and kale, spiced with exquisite saffron and cooked in white wine. Doesn’t sound gorgeous enough? Sprinkle a handful of feta cheese on the top, mix some green salad on the side. Make sure you have a small sharp knife before you start, it’s gonna be a lot of fun with carving and stuffing.
stuffed pumpkin6
serves 6

a whole pumpkin (I used a 2kg buttercup squash, any other variety and size would be fine, just have to adjust the amount of stuffing ingredients and the baking time)

1 cup (200g) raw quinoa
1 medium sized onion, chopped
3 cloves garlic, chopped
6 brown or white mushrooms (not shitaki variety), sliced
a handful dried cranberries
a handful almonds, chopped
1 cup kale (or other greens), chopped
1g saffron (optional)
50ml dry white wine
feta cheese and herbs for topping
coconut oil, salt and pepper

1. Cook the quinoa in a pot with 3 times more boiling water, for 10 minutes until half cooked, drain and set aside. Carefully use a small knife, cut a hole on top of the pumpkin, shaping a “lid”, scoop out the seeds and pulp. Preheat the oven to 185°C.

2. In another pan, on medium heat, sauté the onion and garlic in oil until brown. Add mushroom and kale, keep stirring for 3 minutes. Add wine, saffron, salt and pepper. Once almost boiling, add almond, cranberries and cooked quinoa. Stir to combine well, remove from the heat.

3. Fill the pumpkin with the quinoa stuffing. Place the pumpkin “lid” back and bake in the oven for about 1 hour. Check the pumpkin flesh on the side of the “lid” with a knife from time to time. The pumpkin is ready when skin is browned and the flesh is soft. Cut into slices and garnish with feta and herbs.