Moroccan Pumpkin Halves

Moroccan Pumpkin Halves

By 17 October, 2015

This recipe comes from a terrific book, "Cooking with Quinoa" - The Supergrain" by Rena Patten (NH). In it, you'll find a wide range of inspired recipes for soups, breads, salads, meat, poultry, seafood and desserts, all using this highly nutritious ancient grain.



Serves 4 – 6
Preheat oven to 175degC.
Cut pumpkin in half lengthways and remove seeds. With a small sturdy knife, carefully remove pumpkin flesh, creating a bowl with a border about 1.5cm thick to hold the filling. Cut a very thin slice from the bottom of each pumpkin half so it sits flat on the tray.
Brush insides and edges of the pumpkin with a little olive oil and season lightly with salt and pepper.
Place on a baking tray and bake for 20 – 25 minutes or until tender. Dry-roast the pine nuts in a small non-stick frying pan and set aside.
Heat 3 tablespoons olive in a large frying pan and saute the leeks until soft, add the garlic and ginger and cook for about 1 minute.  Stir in the cumin, paprika, turmeric and chilli flakes and cook for another 30 seconds. Add the capsicum, zucchini and 1 cup water.  Season to taste.  Stir and simmer, covered, for ten minutes.
Add the quinoa to the pan with ¾ cup of water.  Cover and simmer for another 10 -12 minutes.
Stir in the coriander and toasted pine nuts. Spoon mixture into the pumpkin halves.  Return to the oven and bake for 10 -15 minutes until golden.



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