As you may know, Fall season is my absolute favorite! It never gets old to see the trees changing colors. And in the same way, our plates start changing colors too, it all looks so heartwarming!

For this stuffed pumpkin recipe we used our already cooked rice and red quinoa. You can find instructions for these at the bottom of this post.

Ingredients

1. One small pumpkin

2. 1 cup of rice

3. 1/2 cup of red quinoa

4. A generous handful (and a bit more because we love these) of toasted almonds

5. A handful of sultanas + raisins

6. 1 tbsp of agave

7. Salt & pepper

8. Olive oil

9. 1/2 butternut squash

Let’s start

Begin by preheating the oven to 400F

Then start cutting the top of the pumpkin and removing the seeds so you can place it on a platter. Next is cutting the butternut squash in 2, peeling it and cutting it into small cubes. Place the cubes along the pumpkin, splash some olive oil and salt and leave it in the oven for about 35 minutes.

On a side

While that is going on, mix the rice with the quinoa, sultanas + raisins, agave and toasted almonds.

Once the butternut squash is ready, add it to the rest of the ingredients, along with the remaining oil. Then add a bit more of salt and pepper.

How to make a creamy yet healthy rice

This is simple! Add more water than suggested to the rice and let the water completely soak while it is covered and boiling. This creamy texture is what makes the difference in this recipe!

Quinoa

I always put 2 parts water and 1 part quinoa. I let both things boil and then I just let it simmer for approximately 15 minutes.

Bon apetit!