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Stuffed Pumpkin



  1. Preheat the oven to 200 degrees and line the baking tray with a sheet of parchment paper.
  2. Cut the pumpkin in half and hollow out the pumpkin.
  3. Place the pumpkin on the lined baking tray. Spray the pumpkin with Smart Cooking Spray and season with pepper, salt and oregano spices.
  4. Place the baking tray with pumpkin in the oven for 30-35 minutes.
  5. Rinse the Quinoa White Organic and cook the Quinoa White Organic until tender within about 10 minutes. Set this aside for a while.
  6. Cut the hardest part of the Brussels sprouts and remove the outer leaves. Cut the Brussels sprouts and mushrooms into wedges and the red onion into half rings.
  7. Heat the pan with a dash of olive oil and fry the vegetables until done. Season with pepper and possibly a pinch of salt.
  8. Then add the quinoa to the vegetables and mix well.
  9. Remove the pumpkin from the oven and fill the holes with the mix of baked vegetables and quinoa.
  10. Crumble the feta over the pumpkin and top it off with Organic Pumpkin Seeds, pomegranate seeds and fresh coriander leaves.