- 3 small pumpkins (I used Jack-be-little, sugar pumpkins will work as well)
- 2 tsp olive oil
- 1 tbsp olive oil
- 1 medium onion, finely chopped
- 1/2 red bell pepper, finely chopped
- 1 clove of garlic, chopped
- 1/2 cup quinoa
- 1/3 cup white wine
- 1 and 1/2 cup vegetable broth
- 1/4 tsp smoked paprika
- 1/4 tsp salt
- 1 tbsp nutritional yeast
- 1/2 cup cooked chickpeas
- Preheat the oven to 350°F.
- Wash the pumpkins, cut off the top and scrape out all the seeds.
- Lightly brush the inside with olive oil, replace the tops on each pumpkin and place them on a baking sheet lined with parchment paper.
- Bake for about 40 minutes, or until tender.
- In a large skillet, heat one tablespoon of olive oil over medium heat.
- Add the onion and cook for about 5 minutes, until soft and slightly caramelized. Add the red bell pepper and garlic and cook for another 5 minutes.
- Stir in the quinoa and cook until it is coated with oil, about 1 minute.
- Pour in the white wine and stir constantly until fully absorbed. Pour in the vegetable broth (or water) and salt. Cook uncovered for about 20 minutes until the quinoa is cooked. If needed, drain excess water.
- Stir in the nutritional yeast and cooked chickpeas. Cover to keep warm while the pumpkins are roasting.
- When the pumpkins are tender, remove from the oven and fill each pumpkin with the quinoa risotto.
- Top with fresh parsley or your favorite herbs and cover with the pumpkins tops.
If using water instead of vegetable stock, add 1/4 more teaspoon of salt.
Nutritional information is given for one half of a filled pumpkin, which is already very filling.
- Serving Size: 1/2 Pumpkin
- Calories: 190
- Sugar: 6.4g
- Fat: 6g
- Carbohydrates: 27.3g
- Fiber: 6.8g
- Protein: 7g