Recipe: Stuffed Pumpkin with Quinoa

Pumpkin: 1 medium pumpkin

Caramelized onions: 2 red onions (cut into thin slices), 3 tablespoons of Coconut Blossom Sugar, 2 tablespoons of balsamic vinegar

Quinoa: 200g of boiled quinoa, 1 handful of Iswari Goji Berries, 3 tablespoons of Hemp Seeds, a pinch of paprika, salt and pepper, juice of half a lemon and thyme (+ the inside of the pumpkin removed after cooking it)

Mushrooms: 160g of mushrooms, 1-2 cloves of garlic.

Remaining elements for the filling: 6 dried tomatoes (rehydrated), 4 grilled peppers, 2 handfuls of spinach.

Cut the pumpkin in half and bake it for 45 minutes or until it becomes soft.

Heat a non-stick pan, add the chopped onions and cook it for 5 minutes. Add the balsamic vinegar and sugar, then cook for another 10 minutes over low heat until it is nicely caramelized. Then remove the pan from the heat.

For mushrooms, heat a non-stick pan over medium heat. Add some water, then the mushrooms and turmeric with black pepper. Stir-fry for 4-5 minutes until the mushrooms are ready.

When the pumpkin is cooled, remove the seeds and then remove a piece of pulp of about 2 cm and add it to the bowl of quinoa, along with hemp seeds and goji berries.

To prepare the stuffed pumpkin, first pour the quinoa into it. Season it with peppers, onions, mushrooms, dried tomatoes and spinach.

Carefully arrange the top half of the pumpkin on the other part. Tie the two parts of the pumpkin and cook for another 15 minutes.

Let it cool down and serve.