Quinoa and Tuna Baked Pumpkin

© 2023 | http://angiesrecipes.blogspot.com

© 2023 | http://angiesrecipes.blogspot.com

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

1. 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.
2. Meanwhile, cook the quinoa in a saucepan of boiling water following packet directions. Use a fork to separate the grains.
3. 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.
4. 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.

© 2023 | http://angiesrecipes.blogspot.com

© 2023 | http://angiesrecipes.blogspot.com