These pumpkins were too cute, I had to try them when I saw them in the local Asian grocery store. Recipe inspired by Scandi Foodie once again!
Stuffing:
~ 100g cooked quinoa
~ 1 carrot, grated
~ 1 spring onion, sliced finely
~ juice of 1/2 lemon (or lime)
~ tbsp chia seeds
~ flaked almonds or pine nuts
~ olive oil
~ salt and pepper
~ pinch of ground coriander/nutmeg
~ 1 spring onion, sliced finely
~ juice of 1/2 lemon (or lime)
~ tbsp chia seeds
~ flaked almonds or pine nuts
~ olive oil
~ salt and pepper
~ pinch of ground coriander/nutmeg
Preheat the oven to 180C
Combine the stuffing mixture in a bowl
Combine the stuffing mixture in a bowl
Cut the tops off 4 mini pumpkins and carve out the seeds
Place the pumpkins (with their tops on) on a baking tray and spray with some olive oil.
Bake for about 10 minutes
Remove from the oven and let cool slightly.
Fill each with the stuffing mixture
Place the tops on the pumpkins
Return to the oven for 10-15 minutes
Place the pumpkins (with their tops on) on a baking tray and spray with some olive oil.
Bake for about 10 minutes
Remove from the oven and let cool slightly.
Fill each with the stuffing mixture
Place the tops on the pumpkins
Return to the oven for 10-15 minutes
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