Stuffed Pumpkin with Mushroom, Kale, and Thyme

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  • 1 pumpkin
  • 2 tbsp coconut oil divided
  • 1 ½ cups quinoa
  • 1 tbsp coconut oil
  • 2 scallions or onions, finely chopped
  • 1 cup crimini mushrooms sliced
  • 2 leaves kale chopped
  • 1 tsp fresh thyme leaves minced
  • 1 tsp fresh rosemary minced
  • 3 tbsp organic broth vegetable or chicken
  • 1 cup cranberries dried, fresh, unsweetened
  • ½ cup walnuts leaves, chopped
  • 2 stems parsley
  • sea salt to taste
  • freshly ground pepper to taste
  • Preheat the oven to 400° F and line a baking sheet with parchment paper.
  • Cut a hole on the top of the pumpkin(s), shaping a lid. Scoop out the seeds and stringy pulp. Rub the inside with 1 tablespoon of coconut oil, now it is set to be stuffed.
  • Place the quinoa in a saucepan and cover with 3 cups of water. Bring to a boil, lower heat, cover the saucepan, and let simmer for 10 minutes or until soft. Remove from the heat and set aside.
  • In a large skillet add 1 tablespoon of coconut oil over medium-high heat. Once hot, sauté the onions, mushrooms, kale, thyme and rosemary for a few minutes until soft.
  • Add the broth and cranberries and cook 5 more minutes. Stir in walnuts and parsley to combine, season to taste with sea salt and pepper.
  • Toss the cooked quinoa and sautéed vegetable mix together. Fill the pumpkin with the stuffing, place the “lid” on top and place on the baking sheet.
  • Bake for about one hour (will depend on the size of the pumpkin).
  • The pumpkin is ready when the skin is browned and flesh is soft. Garnish with more parsley. Feel free to get creative and add cooked chicken or other proteins into the quinoa mixture as well! We love it all ways.