Quinoa-Stuffed Pumpkin with Walnuts and Cranberries

Who says pumpkins are only meant for carving? Let's show off the often-overlooked flavors of whole pumpkins with this hearty, harvest-inspired recipe. Our Quinoa-Stuffed Pumpkin with Walnuts and Cranberries celebrates autumn's bounty, combining the earthy sweetness of pumpkins with nutty Quinoa and tangy cranberries. This dish isn't just a feast for your taste buds—it's a nutritional powerhouse, especially beneficial for those managing iron deficiency or anemia.

Let's explore this autumnal meal that's both nutritious and delicious!

Ingredients

• 2 medium sugar pumpkins (5-6 inches wide), halved and seeded*
• 1/4 cup olive oil
• Sea salt and ground black pepper
• 1/2 cup Quinoa, rinsed
• 1 yellow onion, diced
• 2 tbsp apple cider vinegar
• 2 tbsp raw honey
• 4 tsp fresh lime juice
• 1 tbsp Dijon mustard
• 1/2 tsp ground cayenne pepper (optional)
• 2 cups spinach, finely chopped
• 1/2 cup naturally sweetened dried cranberries, chopped
• 1/2 cup raw unsalted walnuts, chopped
  
  *Be sure to use pumpkins meant to be eaten (not carved!), like pie pumpkins or sugar pumpkins. If you don't have pumpkin, feel free to use any squash, such as butternut squash or acorn squash.
  

Directions

1. Preheat your oven to 350°F (175°C). Prepare the pumpkin by using a carving knife or a small sharp knife to cut the lid off the pumpkin. Scoop out the insides, leaving a large hollow cavity. Brush the pumpkins with 1 tablespoon of olive oil and season with a pinch of salt and pepper. Place them cut-side down on a baking sheet and roast for 40 minutes.
2. While the pumpkin is roasting, cook the Quinoa. In a small saucepan, combine the Quinoa with 3/4 cup of water. Bring to a boil, then reduce heat, cover, and simmer for 10 minutes. Remove from heat and fluff with a fork.
3. Heat 1 tablespoon of olive oil over medium heat in a small skillet. Add the diced onion and sauté until softened and lightly golden, about 4-6 minutes.
4. Prepare the dressing. In a large bowl, whisk together the remaining 2 tablespoons of olive oil, apple cider vinegar, honey, lime juice, Dijon mustard, cayenne pepper (if using), and a pinch each of salt and pepper.
5. Add the cooked Quinoa, sautéed onion, chopped spinach, dried cranberries, and chopped walnuts to the dressing. Toss everything together until well combined.
6. Once the pumpkin is tender, remove it from the oven and flip it over. Fill each cavity generously with the Quinoa mixture, pressing gently to fit as much as possible.
7. Return the stuffed pumpkin to the oven and bake for another 15 minutes or until the filling is heated and the squash is perfectly tender.

Customization Tips

• For extra crunch and iron boost, sprinkle some toasted pumpkin seeds before serving.
• Make it vegan by substituting the honey with maple syrup.
• Add a dash of cinnamon or nutmeg to the Quinoa mixture for an extra kick.

A Harvest of Health Benefits

This Quinoa-Stuffed Pumpkin is more than just a delightful fall dish—it's a nutritional powerhouse. Quinoa and spinach provide a hefty dose of iron, which is crucial for those managing iron deficiency or anemia. Walnuts offer heart-healthy omega-3 fatty acids, while cranberries bring antioxidants to the table. The pumpkin itself is rich in vitamins A and C, supporting immune function as we head into the colder months.

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