Autumn Stuffed Pumpkin

7 Oct

Autumn Stuffed Pumpkin

This is such an easy dish to make. Your friends will be fooled in thinking you have slaved over it all day. Makes an awesome autumn dinner!

1 medium sized pumpkin

1 onion diced

2 stalks celery diced

1 carrot diced

1 cup cooked lentils drained (or canned lentils drained)

1/2 cup of cooked quinoa

1-2 cloves of minced garlic

a splash of maple syrup

a spoon of coconut oil

seasonings: salt, pepper, thyme, oregano to taste

Preheat oven to 375F. Cut the top off the pumpkin and hollow out the insides. In a large pan, sautee onion, garlic, celery, spices and carrot in the coconut oil until slightly tender. Mix in lentils, and maple syrup. Cook for 1 minute. Then spoon mixture into the pumpkin. Put the top of the pumpkin back on. Place the pumpkin in a glass baking dish. Add an inch or so of water to the pan. Place pan in the oven and bake for 45min to an hour or until pumpkin is tender. Remove from oven. Cut pumpkin into quarters and serve on a plate, then spoon lentil mixture on top.

Serves 4

Tip: Instead of quinoa, try cooked wild rice.

Yum!

~jasmine~

photo by elana’s pantry on flickr.com

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