All of the recipes contained herein are Paleo friendly and are gluten, dairy and wheat free in most cases. You may tweak them to your tastes or to avoid allergic reactions to certain foods.
•1 medium Japanese pumpkin
•2/3 cup vegetable stock
•2 garlic cloves, finely chopped
•1 red onion, diced
•2tbs rosemary leaves, chopped
•1tbs olive oil
•½ cup quinoa
•½ cup black olives, seeded and chopped
•2/3 cup shelled pistachio nuts
•½ tsp ground cinnamon
•½ tsp ground nutmeg
•Chopped parsley to serve
Pre-heat oven to 200 degrees Celsius, fan-forced.
Cut the lid off the pumpkin and scoop out the seeds with a spoon. Make the hollow where the seeds were bigger by scooping out more pumpkin flesh.
Chop pumpkin flesh that was scooped out of the pumpkin and add to a frying pan on medium heat along with garlic, onion, rosemary and oil. Cook for 10 min or until pumpkin has softened.
Meanwhile, boil quinoa in stock for 4 min (Quinoa will be only half cooked at this stage to avoid over cooking later).
Combine together quinoa with cinnamon, nutmeg, olives, pistachio nuts and pumpkin mix. Place into pumpkin hollow and cover with pumpkin lid.
Wrap the pumpkin up in aluminum foil and bake in the oven for 60-80 minutes or until pumpkin and quinoa have cooked through.
Cut into slices to serve and sprinkle with freshly chopped parsley.