Do you have family members who don’t like to have certain vegetables? Are you looking for a trick to make them eat vegetables? I would like to share my trick! It’s called a chop chop trick. My husband doesn’t like carrot, celery, mushroom, spinach, etc. I chop those vegetables into small pieces and mix with other things, then he doesn’t complain about eating his least favorite vegetables.
When I cook, he often comes to the kitchen and ask me what we are going to eat. I tell him what I’m cooking, but I don’t tell him what is inside! Shhhhhhh…. 🙂
Today, I cooked stuffed pumpkins with quinoa, lentils, and vegetables, then baked in the oven with cheese on the top. Enjoy!
Quinoa Stuffed Pumpkin
Things you need
- 2 pie pumpkins
- 1/2 cup cooked quinoa
- 1/2 cup cooked lentils
- 1/2 cup chopped carrots
- 1/2 cup chopped celery
- 1/2 cup chopped mushrooms
- 1/4 cup corn kernels
- 1/4 cup green peas
- 1 TBS oil
- 1 tsp chopped garlic
- 1 tsp paprika
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- 1/4 cup shredded mozzarella cheese
- Cut the top of pie pumpkins and remove the seeds.
- Bake the pumpkins at 375 F for 50 minutes (+,- 5 minutes depending on your pumpkin size).
- While the pumpkins are baking, prepare quinoa and lentils as indicated on the box (I cooked mine with rice cooker).
- Heat a pan over medium low heat, and add garlic and oil. Cook for 2 minutes.
- Add carrots, celery, mushrooms, corn kernels, and green peas, and stir fry for 5-7 minutes over medium high heat.
- In a bowl, mix cooked vegetable with cooked quinoa and lentils.
- Add thyme, oregano, salt, pepper, paprika and mix well.
- Fill the pumpkins with cooked vegetables, quinoa, and lentils mixture.
- Place cheese on top of the stuffed pumpkins.
- Bake the stuffed pumpkins at 350 degree for 10 minutes and broil on high for 2 minutes to melt the cheese.