Quinoa and Tuna Baked Pumpkin

Packed with nutritious ingredients and delicious flavours, this baked butternut pumpkin with tri-coloured quinoa, tuna, and feta makes a perfect comforting fall/winter meal. It's low calorie and naturally gluten-free. Use other type of pumpkins or winter squashes instead of butternut if you prefer.


1 x 800 g Butternut pumpkin, halved lengthways, seeded 60 g Tricolour quinoa, rinsed, drained 1 tbsp Olive oil 1 Large red onion, peeled and diced 2 tbsp Parsley stems, chopped (or a celery rib) 2 Garlic cloves, crushed 1 Egg, lightly whisked 3-4 tbsp Flat parsley, chopped 120 g Canned Tuna in olive il 50 g Feta cheese Chopped flat parsley, to serve Flaked almonds, toasted, to serve

Preheat oven to 180C/350F. Use a small sharp knife to cut a diamond pattern into the cut sides of the pumpkin. Place pumpkin, cut-sides up, on a baking tray. Bake for 50 minutes or until just tender.
Meanwhile, cook the quinoa in a saucepan of boiling water following packet directions. Use a fork to separate the grains.
Heat the oil in a large frying pan over medium-high heat. Add the onion, parsley stems and garlic and cook, stirring, for 5 minutes or until fragrant and tender. Transfer to a bowl with quinoa, egg and chopped parsley. Stir to combine.
Spoon the quinoa mixture evenly over the pumpkin. Top with the tuna and feta cheese. Bake for 20-25 minutes until the pumpkin is fork tender. Sprinkle with chopped parsley and toasted almond to serve.

30 comments:

eileeninmd 6/1/24 13:15: Hello,
Your baked pumpkin looks delicious, another yummy recipe. Thanks for sharing.
Take care, have a wonderful weekend.
Tom 6/1/24 13:24: ...Angie, this looks fabulous!
Lola Martínez 6/1/24 13:34: Esta calabaza está rica con todo ingrediente que se acompañe, pero seguro que con la quinoa está mucho mejor porque aumentará en sabor y saciará mucho. Un primer plato excelente.
David M. Gascoigne, 6/1/24 13:41: I have resolved to eat more quinoa and I enjoy tuna so this looks like a winning combination.
Whats Cookin Italian Style Cuisine 6/1/24 13:45: Sounds like your gourmet meal is a winner with flavors to me!
Królowa Karo 6/1/24 13:53: This could be delicious! I have one more pumpkin at home, maybe I'll try your recipe.
midorilinea 6/1/24 14:21: Wow this recipe looks so healthy and delicious, thanks fo much for sharing! Will definitely have to try it out!

xoxo, MIDORI

https://www.midorilinea.com/blogs/midori-linea/my-new-creative-outlet-for-my-daughter-hannah
Brian's Home Blog 6/1/24 14:47: That is such a unique combination and it sure looks good!
JoAnna 6/1/24 14:56: Hello Angie, I don't know this dish, but I'm sure it's tasty. I really like when food is colorful. Regards!
My name is Erika. 6/1/24 15:03: I love how you made this in/on the pumpkin. It really isn't just tuna mixed in with pumpkin. hugs-Erika
Christine 6/1/24 15:17: I should eat more quinoa
Anonymous 6/1/24 16:14: Judee from Gluten Free A-Z Blog: So funny, we both featured a stuffed squash this week ( I did spaghetti squash) I love your idea of stuffing it with quinoa.
Jeff the Chef 6/1/24 18:16: I've been thinking that I should make some squash, and now I have the recipe! Thanks!
Granny Sue 6/1/24 18:17: You eat like a queen, Angie! I think I have everything on hand to make this one.
DEZMOND 6/1/24 18:52: Tis a nice meal for these cold rainy days!
bread&salt 6/1/24 19:33: Baked pumpkin looks really great. Also tuna fish is our favourite fish, thanks for the recipe.
Bill 6/1/24 20:35: Something I should try, it does look good.
Cooking Julia 6/1/24 21:11: Great idea to add some tuna to this butternut, that must be deliciou!
Anonymous 6/1/24 21:12: You create this most inventive recipes. This looks terrific and sounds delicious. Karen (Back Road Journal)
roentare 6/1/24 21:30: The dish is a stellar art piece
DeniseinVA 6/1/24 21:59: Yum! I fixed myself tuna fish sandwiches the other day. This would certainly take my tuna up to the elegant. Thanks Angie :)
Lowcarb team member 6/1/24 23:56: Many thanks for sharing this recipe.
I hope the New Year has started well for you.

All the best Jan
J.P. Alexander 7/1/24 02:55: Gracias por la receta. Te mando un beso.
Margaret D 7/1/24 05:35: Looks very nice.
foodtravelandwine 8/1/24 01:20: I love it!....I make something similar with leftover quinoa or rice, but I mix it with pesto basil and lots of cheese.....with tuna looks so tempting!...........Abrazotes, Marcela
Sonia 8/1/24 03:19: Hi Angie, Quinoa is my favorite and love to have it anytime. Thanks for sharing and wish you happy new year!
DUTA 8/1/24 12:06: I usually I eat tuna in water, not in oil. I like quinoa and all the other ingredients. It looks like a healthy , delicious meal!
Carol @Comfort Spring Station 8/1/24 13:30: An interesting mix of flavors that looks comforting and hearty for cold, winter day.s
Marcelle 8/1/24 16:29: This dish looks nutritious and delicious, Angie! Your presentation is gorgeous too, as always 💜
Grace 9/1/24 01:46: Gracias Angie por esta sugerencia!
Se aprecia muy rica. A pesar que en Uruguay estamos en pleno verano, igualmente la adopto.
Preciosa presentación como todas tus publicaciones.
Viaja un abrazo. :-)