Stuffed Jack Be Littles

01 Mar 2017

Ingredients

  • 1/3 cup quinoa
  • half a small onion, diced
  • 1 clove garlic, crushed
  • 1 spring thyme
  • 3 sage leaves (or rosemary is you don't have sage)
  • 2 mushrooms, diced
  • 3 jack be little pumpkins
  • olive oil
  • salt & pepper
  • Tbsp pumpkin seeds

 

Methord

Set oven to 180 degrees. Cut the tops off the pumpkins, scoop out the seeds (compost them or save them for later use), rub the tiny pumpkins with some oil and bake in oven while you're preparing your filling. If there's any pumpkin flesh that got scooped out then chop it up small and save for the filling.

 

Cook 1/3 cup of quinoa in 1 cup of boiling water for about 20 minutes.

 

While that's cooking toast the pumpkin seeds in a dry frying pan. Or put them in a separate baking sheet in the oven for about 10 mins. Once browned and fragrant, transfer to a mortar and pestle and grind until course crumby consistency.

 

Add a Tbsp oil to the frying pan and fry the onions for a minute then add the garlic and tear off the tiny thyme leaves into the pan. Keep stirring and add the mushrooms and any left over pumpkin flesh.

 

Fry on med heat for 5 minutes then take off the heat add a pinch of salt and pepper to your taste, the crushed pumpkin seeds and sage.  Add the cooked, drained quinoa and stir until combined.

 

Take the pumpkin out of the oven, spoon in and press down the mixture. Put the tops back on the pumpkins and back in the oven for 20 minutes or until pumpkin are soft when squeezed.

 

Serve with cranberry sauce, roast potatoes and sautéed greens.