Stuffed, Baked Pumpkin with Quinoa and Prunes
- 1 pumpkin, approximately 3 Kg
- 8 tbsp coriander seeds
- 4 tbsp cumin seeds
- 4 tbsp fenugreek seeds
- 1 C quinoa
- 6 cloves garlic, diced
- olive oil for frying
- 1 red capsicum, seeds removed, diced
- 1 courgette, diced
- rind of 1 lemon
- 4 tbsp spice mix (see above)
- salt and pepper
- 1 C pitted prunes, roughly chopped
- 3 tbsp olive oil
Heat the oven to 160ºC.
Scrub the pumpkin, remove the crown, scrape out the seeds and wipe out inside with a paper towel. Dry-roast the coriander, cumin and fenugreek seeds together in the oven for 15 minutes. Remove from the oven and allow to cool, then crush in a mortar and pestle. Store any leftover in an airtight jar.
Cook the quinoa in boiling salted water for about seven minutes. Drain.
In a heavy-based frying pan, sauté the garlic in a little olive oil. Add the capsicum, courgette, lemon rind and spice mix and sauté for two to three minutes. Season. Remove from the heat and add the prunes and quinoa.
Push the stuffing mixture into the pumpkin, taking care to pack it tightly. Spoon the olive oil over the stuffing, making sure that the quinoa is coated.
Bake at 160ºC for one to one and a half hours until the pumpkin is cooked.
NB: The measurements in this recipe are approximate. You will need to vary them depending on the size of the pumpkin. The spice mix is definitely more than you will need, but it will keep in a screw-top jar and can be used as a rub on chicken and beef or added to meat sauces.