Mushroom and Quinoa Stuffed Pumpkins recipe

Mushroom & Quinoa Stuffed Pumpkins

When was the last time dinner was almost too cute to eat? Warm up your friends and family with this surprisingly simple recipe that's packed with all of the best flavors of fall. These pumpkins take the prize with a combination of savory tastes and satisfying textures.

Prep Time

10 min

Cook Time

35 min

Servings

4

This Recipe Features:

Seeds of Change®Quinoa Brown & Red Rice with Flaxseed Product

SEEDS OF CHANGE™ Organic Quinoa & Brown Rice

Ingredients

  • 2 small baking pumpkins or other winter squash about 6–8-inches in diameter such as acorn squash
  • 1 cup leeks, chopped
  • ¼ tsp. dry thyme
  • Salt and pepper to taste
  • 1 tbsp. olive oil, divided
  • 1 pouch SEEDS OF CHANGE™ Organic Quinoa Brown Rice with Garlic
  • 8-ounces mushrooms, chopped
  • 1/8 tsp. dry rosemary
  • ¼ cup vegetable broth
  • ½ cup shredded parmesan cheese, divided

Directions

  1. Heat oven to 400°F. Cut the top off of the pumpkins and remove seeds with a spoon. Brush lightly inside and outside of pumpkin with oil and sprinkle lightly with salt. Bake 25–35 minutes until tender.
  2. While pumpkins are cooking heat 1 tbsp. oil in a skillet over a medium to high heat. Add mushrooms and leeks and sauté for about 5 minutes or until tender. Add rosemary, thyme, salt and pepper to taste, SEEDS OF CHANGE™ Organic Quinoa & Brown Rice with Garlic, vegetable broth and half of the parmesan cheese. Stir well to combine and cook for about 3–4 minutes more to heat the grains, remove from heat.
  3. Once pumpkins are cooked, remove from oven and turn oven to broil. Fill pumpkins with mushroom quinoa filling, top with remaining parmesan and broil for about 2 minutes or until cheese gets lightly browned.

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Nutrition Info
Servings 4
Calories (per serving) 230
Total Fat 8g
Saturated Fat 2.5g
Trans Fat 0g
Total Fat % DV 10%
Saturated Fat % DV 13%
Trans Fat % DV 0%
Cholesterol N/A
Cholesterol % DV N/A
Sodium 460mg
Sodium % DV 20%
Total Carbohydrate 33g
Dietary Fiber 3g
Sugars 6g
Total Carbohydrates % DV 12%
Dietary Fiber % DV 11%
Protein 9g

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