Pumpkin stuffed with quinoa and champignon mushrooms

I love pumpkin and I try to include it in my diet in different ways when it’s their season. This time I stuffed it with a delicious mixture of quinoa and champignon mushrooms and got a fantastic dish. Look for the recipe below.

Preparation time: 1h 30 minutes
Servings: 4-6

2 smaller pumpkins
1 ½ tbsp extra-virgin olive oil
2 cup vegetable broth
1 cup quinoa, washed and strained
1 onion, diced
3 garlic cloves, minced
1 cup champignon mushrooms, chopped
2 tbsp fresh thyme leaves
2 tbsp soy sauce
2 tbsp pumpkin seeds, cleaned
2 tbsp pomegranate seeds
2 pinches of salt
2 pinches of black pepper

1. Preheat the oven at 180 ºC.
2. Cut the pumpkins in half lengthwise. Remove the seeds. Put the pumpkins in a pan, previously lined with baking paper, cut side up, and coat with ½ tbsp olive oil, and sprinkle with a pinch of salt and black pepper. Bake for 45 minutes or until softened.
3. In the meantime, pour quinoa and vegetable broth in a pot, and cook at high temperature until boiling. Then cover the pot with a lid and cook at moderate temperature for another 15 minutes, until the liquid evaporates.
4. While quinoa is cooking, heat 1 tbsp olive oil in a pan, add onion, champignons, thyme, a pinch of salt, and black pepper, and simmer until the champignons soften and the liquid evaporates.
5. Add quinoa, soy sauce, and apple cider vinegar into the pan, and stir everything well.
6. Stuff the roasted pumpkins with the resulting mixture, and sprinkle with pumpkin and pomegranate seeds.
7. Serve and enjoy.