We are at the height of Pumpkin season again and I don’t know if it is just me but I feel like we are still at the beginning of September. Somehow we are in November, and the cold will be arriving any day now. I find the below recipe so warm, tasty and satisfying and great as a side dish on your dinner table, or also as a healthy meal on its own. The smell that travels through your home when you bake pumpkin is very lovely. Just this alone is worth trying out this super easy to prepare meal.
You take one big pumpkin or squash, whichever seems more interesting to you. Anything from the gourd family will work well in this recipe. There is not really a big difference in them nutritionally speaking.
I wash the skin first because oftentimes they will have some dirt on them especially when you buy them fresh and organic.
Cut them in half (please just be careful and make sure you have a sharp good knife on this mission.)
Scoop out the seeds and the middle part of each side and place in a form facing down and then pour a glass of water over them and bake for 40 minutes.
In the meantime you can make the quinoa – you can find the recipe HERE. Make it with the organic coconut milk, so when your quinoa is ready you just have to add the coconut milk and simmer for just a minute or two. Then turn off the heat and let it sit until the pumpkin is ready.
When the pumpkin is ready, you take out and place it face up on a plate and scoop out the meat. Very easy to scoop because by baking it becomes soft and nice.
Place it in a form and mix it up with the pumpkin and then bake for about 5 minutes. It is now ready to serve. If you enjoy cinnamon as much as me then you can also add a little of it when you mix the quinoa and pumpkin together.
I truly hope you like this recipe and don’t forget to tag us on Instagram or Facebook. I would love to see the outcome 🙂
Love JM
