Stuffed Pumpkin with Mushroom, Kale, and Thyme
Stuffed Pumpkin with Mushroom, Kale, and Thyme – Quinoa, cranberries, and walnuts fill a roasted pumpkin for a nutritious and flavorful meal.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at prescribe-nutrition.com.
Cooking tools:
- Oven
- Baking sheet
- Parchment paper
- Chef's knife
- Spoon
- Saucepan
- Skillet
- Cutting board
- Measuring spoon
- Measuring cup
- Stove
- Mixing bowl
- Tongs
- Spatula
Ingredients
- 1 pumpkin
- 2 tbsp coconut oil (divided)
- 1 ½ cups quinoa
- 1 tbsp coconut oil
- 2 scallions (or onions, finely chopped)
- 1 cup crimini mushrooms (sliced)
- 2 leaves kale (chopped)
- 1 tsp fresh thyme leaves (minced)
- 1 tsp fresh rosemary (minced)
- 3 tbsp organic broth (vegetable or chicken)
- 1 cup cranberries (dried, fresh, unsweetened)
- ½ cup walnuts (leaves, chopped)
- 2 stems parsley
- sea salt (to taste)
- freshly ground pepper (to taste)
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