Quinoa, Cranberry & Feta Stuffed Pumpkins (Thanksgiving Recipe) | FOOD MATTERS®

Ingredients

• 1 large squash or 6-8 mini squash
• 1/2 cup cooked quinoa
• 1 tbsp coconut oil
• 1 large onion, diced
• 250g (½ lb) brown mushrooms, quartered
• 2 large stems kale, stems removed and finely chopped
• 3 tbsp water
• 1 tsp dried thyme
• Sea salt and pepper
• 1 cup cranberries
• 1 handful raw almonds, roughly chopped
• 1 handful flat-leaf parsley, finely chopped;, save some for serving
• 100g (¼ lb) feta cheese; save some for serving