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Pumpkin Stuffed with Vegetables and Quinoa

20 mins
15 mins
Low
4.8
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These stuffed pumpkins will fill you with energy with its great contribution of fiber with a delicious and spicy touch of curry, a very easy and healthy option to prepare.
Learn more about Alejandra Cota

Ingredients

4 portions
  • 2 pumpkins, italian
  • 2 tablespoons olive oil
  • 1 tablespoon onion
  • 2 carrots, cut into strips
  • 1 potato, cut into cubes
  • 2 red peppers, cut into strips
  • 1 cup quinoa, Cooked
  • 1 teaspoon curry
  • enough ground bread
  • to taste salt and pepper

Preparation

Preheat the oven to 180 ° C.
Cut the pumpkins lengthwise and remove the filling. Place in a bowl with water and reserve.
In a pan over medium heat add the oil and add the onion, add the carrots, potatoes, red pepper and cook for 3 minutes, season with salt and pepper curry.
In a tray place the pumpkins and add the stuffing, place over ground bread and bake for 10 min.

PRESENTATION

In a rectangular dish accompanied by a little lentil.

TIPS

The pumpkins are very fast cooking so it is suggested that they do not have a previous cooking, add a little lentils to complement the dish.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (30)
Maria Oropeza
25/04/2020 14:19:09
Qué se le hace a lo que se le quitó primero a la calabaza?
Herlinda Cruz
04/02/2020 15:58:21
Me encanto !!!!!
Dalid Baez
14/01/2020 07:04:14
Muy rico! Yo puse un poquito de queso quedó riquísimo!
Erika Gutierrez
12/09/2019 11:31:05
Excelente receta de calidad 😄☺
Akatzin CitSol
26/06/2019 20:28:48
Se ve rico Pero no tengo horno 😥
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