Stuffed Pumpkin Recipe from the Oven – Autumn Recipe
Stuffed pumpkin recipe with quinoa, spinach and feta, ready in 75 minutes at 200 °C for 2 people in the bakeVIA mini oven.
Nutrition (approx.): 700 kcal per serving
Ingredients
- 1 small butternut squash or hokkaido pumpkin (approx. 800 g)
- 100 g quinoa (dry weight)
- 200 ml vegetable stock
- 100 g fresh spinach
- 80 g feta, crumbled
- 1 shallot, finely chopped
- 2 garlic cloves, finely minced
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- Salt and freshly ground black pepper, to taste
- 2 tablespoons pumpkin seeds (for garnishing)
Preparation
- Preheat the bakeVIA mini oven to 200 °C (top and bottom heat). Cut the pumpkin in half lengthways and use a spoon to carefully scoop out the seeds and fibres, creating a generous cavity for the filling.
- Lightly brush the cut surfaces of the pumpkin halves with one tablespoon of olive oil and season with salt, pepper and the smoked paprika. Place the halves cut-side up in an oven dish and bake for 30 minutes in the bakeVIA mini oven at 200 °C, until the flesh begins to soften.
- Meanwhile, cook the quinoa in the vegetable stock according to the packet instructions (approx. 12–15 minutes), then allow any remaining liquid to evaporate. Heat the remaining tablespoon of olive oil in a frying pan over medium heat, sauté the shallot and garlic for 3 minutes until soft, then add the spinach and cook until wilted.
- Stir the cooked quinoa into the spinach mixture and add the thyme, rosemary and two-thirds of the feta. Season the filling with salt and pepper to taste, then generously spoon the mixture into the pre-baked pumpkin cavities.
- Scatter the remaining feta and the pumpkin seeds over the stuffed pumpkins. Return them to the bakeVIA mini oven at 200 °C and bake for a further 20–25 minutes, until the filling is golden and the edges of the pumpkin are lightly caramelised. Serve immediately, straight from the mini oven.
