http://schneiderchen.de | © 2013 | http://angiesrecipes.blogspot.com

Autumn means PUMPKINS, one of the very low calorie vegetables. They are a particularly good source of dietary fibre, as well as a range of vitamins and minerals.

Quinoa (a mix of white and red), cooked in vegetable stock, scented with cinnamon, tossed with pumpkin seeds and cranberries, is stuffed into Hokkaido pumpkin halves, then baked until tender for a delicious, gluten-free, vegetarian meal. You can easily replace the Hokkaido with another squash like acorn or kabocha.

1 tbsp Olive oil
1 Small yellow onion, cut into 1/3-inch dices
3/4 tsp Ground cumin
150 g Quinoa, rinsed in cold water and drained
450 ml Vegetable stock
50 g Dried, unsweetened cranberries 1 / 800 g Hokkaido pumpkin
30 g Pumpkin seeds
1/3 tsp Ground cinnamon
1-2 tsp Fresh lemon juice
Salt and freshly ground black pepper

Heat the olive oil in a heavy-bottomed saucepan over medium heat. When it is hot, add the diced onion and ground cumin and cook, stirring frequently, until the onion is soft and golden brown, about 10 minutes.
Add the quinoa to the saucepan and stir to coat the grains. Add the stock and raise the heat to high. When the liquid comes to a boil, reduce the heat to low, add the cranberries, and cover the pan. Cook at a slow simmer until the liquid has been absorbed, 20 minutes.
Meanwhile, cut the Hokkaido pumpkin in half. Scoop out and discard the seeds and fibers. Place the pumpkin ...