It’s pumpkin time! We went to the shop last week and saw these mini squashes, and – to be honest – thought they were round zucchinis. Whoops. We realized our mistake at home, but I quickly decided to fill them and bake them in the oven. And they turned out great. So, this week I refined the recipe, changed some things up and here is the finished product. This pumpkin is sweet itself, balanced out by the spices of the quinoa ‘meat’. It works perfectly with the homemade coleslaw – a vegan spin on the American classic.
Recipe (makes 2 servings):
You will need:
– 3 gem squashes
– 1,5 cups of quinoa
– spices: paprika, nutmeg, rosemary, thyme, pepper, cumin, chili flakes
– 1 tbsp of olive oil or coconut oil
– bread crumbs (or if you are gluten free you can substitute with nutritional yeast or chopped nuts)
– 1/2 head of red cabbage
– 2 carrots
– 1 tsp salt
– 1 tbsp peanut butter (try to always buy nut butters without added sugars)
– 1 tbsp apple cider vinegar
– 1 tsp liquid sweetener
1) Preheat the oven on 200°C. Cook the quinoa according to the instructions in either water or veggie broth, depending on what you prefer. When all the water is absorbed, turn of the heat and add the spices. I had 1tbsp each of paprika powder, pepper, rosemary (fresh or dried), nutmeg and cumin. The thyme needs to be at least 2tbsp or more, depending on your tastebuds. Add some chili flakes to the mix. Mix everything together in the same pot where you cooked your quinoa, add 1 tbsp of your oil and saute on medium heat. Set aside.
2) Wash your squashes and cut in half. Empty them with a spoon. Extra tipp: keep the seeds and rinse off. You can bake them and use them later on as a topping. Fill the squashes with your quinoa meat and top it off with the bread crumbs (or nutritional yeast or chopped nuts). Bake in the oven for 30 minutes.
3) While the squashes are baking prepare your red cabbage. Chop into thin slices and place in a bowl with the salt. Massage everything and set aside for 5-10 minutes. Afterwards cut your carrots into small slices (you can use a julienne peeler, a spiralizer or simply a knife) and mix in with your cabbage.
4) In a small separate bowl add your peanut butter, apple cider vinegar and liquid sweetener (I love apple syrup!) and mix everything. It may have a thicker consistency, so simply add a bit of water until you reach your preferred consistency. Mix in with the cabbage and carrots. Set aside.
5) When the squashes are done, serve them on a bed of your homemade coleslaw. And ready is your dinner!