The Fruits of Fall! Yummy Stuffed Pumpkin

I was introduced to stuffed pumpkin by my husband's French Canadian family. Their traditional version is stuffed with ground pork and potatoes. It has always been a harbinger of Autumn and I wanted to keep the tradition alive but a bit healthier! Serve with a crusty bread and pickled beets and follow it up with baked apples for the perfect Autumn meal.

My autumn display 

Veggie Stuffed Pumpkin

Serves 5

Serving size: 1 ½ cups

1 Medium Sugar Pumpkin

1 box Near East Rosemary and Olive Oil Quinoa blend

1 15 ½ oz. can black beans, drained and rinsed

1 15 ½ oz. can garbanzo beans, drained and rinsed

1 cup frozen mixed vegetables

1 cup tomato, deseeded and chopped

1 small onion, diced

1 tsp. salt

1 tsp. pepper

Heat oven to 350 degrees.

Prepare quinoa mix as directed on package. Combine with remainder of ingredients in a large oven safe bowl.

Remove top of pumpkin and remove seeds. Reserve for roasting, if desired. (see below)

Stuff pumpkin with quinoa mixture. Replace top. 

Bake at 350 degrees for 2 hours or until pumpkin is easy to pierce with a fork.

Bake any remaining stuffing in the oven safe bowl for about ½ hour.

To serve: Scoop out stuffing and pumpkin flesh. Serve with a crusty artisan bread and pickled beets.

Extra stuffing can be served as a side dish with another meal or combined with any leftover pumpkin.

To roast seeds: place in single layer on lightly greased cookie sheet (or spray sheet with cooking oil spray). Sprinkle liberally with sea salt.  Roast at 350 degrees, stirring every few minutes until golden. Enjoy!