Start with an eating squash (not a jack-o-lantern pumpkin). I''ve used amber cup and kabocha squashes with amazing results. Cut a lid out of the top like a jack-o-lantern and scrape out all the seeds and strings. Lightly salt inside the pumpkin and set aside.
In a small saucepan heat a small amount of vegetable oil or butter and add the onions and garlic. Cook them until translucent and tender. Add the mushrooms and cook for about 5 minutes. Add the sage, quinoa, and veggie broth and cook until the water is mostly gone. Add the kale and stir in. If desired, stir in the meat and then put the whole mixture into the cavity of the pumpkin.
Place a small piece of foil over the opening and replace the lid of the pumpkin. Put the squash on a cookie sheet or in an oven safe dish and bake for 1.5 to 2 hours, or when the squash can be easily pierced with a fork.
Remove whole pumpkin to a serving dish. Make sure to scrape the sides of the pumpkin as you serve so you get all that yummy squash!
This recipe is made to be flexible. I've used brown rice instead of quinoa (and mixed them as well, though you have to add the quinoa later so it doesn't over cook), added meat or left it vegetarian (can be vegan if you use vegetable oil and don't add meat), and doubled the filling to use in two squashes. Add different vegetables, if you like, and let us know what works and what doesn't.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1009g)|
|Recipe Makes: 6-8 Servings|
|Calories from Fat: 24 (11%)|
|Amt Per Serving||% DV|
|Total Fat 2.7g||4 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 0.6g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 0mg||0 %|
|Sodium 3625.8mg||125 %|
|Potassium 473.7mg||12 %|
|Total Carbohydrate 42.1g||12 %|
|Dietary Fiber 3.9g||16 %|
|Sugars, other 38.2g|
|Protein 7.4g||11 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 215
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.