Moroccan Quinoa Stuffed Pumpkins

I found this cute little gourmet pumpkins at the farmers market to use for this recipe. But you can do this with a whole butternut pumpkin, or chop your pumpkin in quarters and sit your topping on top. I used this as a side dish to some chicken, but if you are vegan or vegetarian you may want to incorporate some tofu for a little extra protein.


  • 6 baby pumpkins, or one butternut pumpkin. 
  • 1/2 cup quinoa
  • 1 cup water
  • 1/4 cup cranberries
  • 1/4 cup walnuts (roughly chopped)
  • A handful of rocket
  • 1 tsp Freedom Spices Moroccan Seasoning


  1. Pre heat your oven at 200 degrees.
  2. Chop the tops of your pumpkins and scoop out the middle seeds.
  3. Lightly brush your pumpkins with coconut oil.
  4. Line a baking tray and place your pumpkins in to bake for 20 - 30 mins (depending on how golden you want them)
  5. Meanwhile in a sauce pan place your quinoa and water, bring to boil and then reduce heat to simmer. Stir continuously until all the water is absorbed.
  6. Once the water is almost absorbed, mix through cranberries, walnuts, Moroccan seasoning, and rocket. 
  7. Once your pumpkins are baked, with a table spoon stuff the middle of your pumpkins with the quinoa mixture.
  8. Serve and enjoy.