Vegetarian Pumpkin Delight

About this recipe

This Vegetarian Pumpkin Delight brings together the rich flavors of roasted pumpkin, nutritious quinoa, and fresh spinach to create a wholesome and hearty meal. Perfect for cozy fall evenings, this dish is finished with a touch of Parmesan, offering a delightful umami finish. Roasting the pumpkin enhances its natural sweetness, perfectly complemented by aromatic herbs and spices. The result is a satisfying and healthful vegetarian meal that's easy to prepare.

Ingredients

• 1 small pumpkin
• 1 cup quinoa, rinsed and drained
• 1 cup fresh baby spinach, chopped
• 1/2 cup yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tablespoon extra virgin olive oil
• 1 teaspoon dried thyme
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup grated Parmesan cheese

Directions

1. 1

   Preheat the oven to 375°F (190°C).

2. 2

   Halve the pumpkin and remove the seeds and pulp.

3. 3

   Place pumpkin halves cut side down on a baking sheet, and roast until tender, about 45 minutes.

4. 4

   While roasting, cook quinoa as per package instructions.

5. 5

   In a skillet, heat olive oil over medium heat, then sauté onion and garlic until soft, about 5 minutes.

6. 6

   Add spinach to the skillet, cooking until just wilted, around 2 minutes.

7. 7

   Scoop roasted pumpkin flesh into the skillet and mix with the sautéed vegetables.

8. 8

   Stir in quinoa, thyme, salt, and pepper, combining thoroughly.

9. 9

   Remove from heat, fold in Parmesan, and serve warm.