Holiday Stuffed Pumpkinback to main
Christmas Menu II
We are getting another week closer to Christmas, which means it’s time to show you the second part of my Christmas Menu, the main course. The main course was the hardest part of the menu because I wanted it to be really different to what you might usually make, healthy, full of flavour and festive at the same time. As promised, I show you two main course ideas, the first one is this super delicious stuffed pumpkin and my second main course is a white fish filet with herb pesto, maple carrots and wild herb salad.
Since the Nathalie’s Cuisine community is full of amazing people that have different nutritional preferences such as vegan, vegetarian or allergy free I wanted to show you recipes that are suitable for everybody. This holiday stuffed pumpkin is vegan/vegetarian (depending on whether you incorporate the cheese or not) super delicious and easy to make. I love the oriental flavours of the cinnamon and mint combined with traditional kale and quinoa. Many people think that a vegetarian main course is not satisfying or boring but this stuffed pumpkin will surely show you that vegetarian meals can be flavoursome, healthy and festive at the same time!
Here is the link to the fish main course:
Here is the link to the full recipe video:
Stay tuned for the last part of my Christmas Menu next week, the dessert!
Cook the quinoa in 600 ml of water until all the liquid is absorbed and set aside. Meanwhile, prepare the pumpkin. Cut the lid of and carve out the seeds. Rub the inside and out with some olive oil and place into a baking dish. Preheat the oven to 200°C and start making the filling. Chop the onion and place into a pan. Add 1 tbsp of olive oil and fry the onions. Add the kale and cook until soft. Turn of the stove and add the mint, cinnamon, raisins and pistachios to the pan. Lastly, add the quinoa and cheese( in case you are including it)and mix well. Place the filling into the pumpkins and bake for about 30 minutes until the pumpkins are soft.