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Preheat oven
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Wash the mini-pumpkins, dry them and then cut off the lids (do a few rough zigzags around the top, and the lid will pop off). Scoop out the seeds.
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Line a deep baking sheet with tinfoil, pour a few Tbsp of hot water onto the foil, then place your 4 pumpkin bodies onto the tray and put tray in the oven for 20-30 minutes until soft. (Note: If you have room, you can also bake the little lids alongside them for a nice presentation option!)
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While the pumpkins are in oven, get a small pot and bring just under 2 cups of water to a boil. Add 1 cup quinoa and turn heat to simmer with lid on for about 15 mins.
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In a large pot, melt coconut oil on medium heat and cook the onions, for a few minutes. Add the garlic, chilli and sage and cook for 1 more minute. Finally add the shitake mushrooms and cook them for a few minutes until they turn soft.
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Take off the heat, and add the cranberries, pinenuts, fresh parsley, lime zest, lime juice and cooked quinoa. Stir to mix well!
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Peek in on your pumpkins. Once they start to brown a bit, and are soft and edible, take them out of the oven.
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Spoon your quinoa stuffing into each pumpkin and serve straight away.