- 1 4-5 lbs. pumpkin, top removed
- 2 Tbsp. oil
- salt and ground black pepper
- 1 cup quinoa
- 2 cups vegetable broth
- 1/2 tsp. salt
- 1 cup wild rice
- 1 1/2 cups vegetable broth
- 1/2 tsp. salt
- 2 Tbsp. olive oil
- 3/4 cup onion, diced
- 1/4 cup carrots, diced
- 1/4 cup celery, diced
- 1/4 cup fennel bulb, diced
- 1 Tbsp. fresh ginger, minced
- 1 clove of garlic, chopped
- 1 Tbsp. fresh sage, chopped
- 1/4 cup dried cranberries
- 1/4 cup dried apricots, chopped
- 1/4 cup dried currants
- 1/4 tsp ground cinnamon
- 1 dash of ground cloves
- 2 tsp. orange zest
- salt & ground black pepper
- 1 cup Mary's Gone Crackers Original Just the Crumbs
- 1/2 cup vegetable stock
- Boil broth and salt, stir in quinoa and boil over medium heat until soft, about 20 minutes.
- Bring wild rice, broth and salt to a boil over high heat, reduce heat to medium and cook together until tender and most grains have popped or split open. About 40 minutes.
Filling preparation and assembly
- Cut out the top of the pumpkin, 2”-3” from the edge of the stem all the way around. Reserve the top and cut off the string insides. Set aside.
- Scoop out the seeds and pith from the pumpkin. Reserve the seeds and toast for garnish, if desired.
- Rub the inside of the pumpkin with oil and sprinkle with salt and pepper.
- Roast pumpkin and top at 300 degrees Fahrenheit for 1 hour until slightly soft.
- Prepare quinoa and wild rice separately using the instructions above.
- Heat a large frying pan over medium high heat and add oil.
- Add diced onion, carrot and celery and cook until slightly soft, about 5 minutes.
- Add garlic and ginger; continue to cook until vegetables are soft, another 5 minutes.
- Remove from heat and add cinnamon, cloves, orange zest, salt and pepper.
- Mix seasoned sautéed vegetables with prepared quinoa and wild rice.
- Stir in dried fruit, pumpkin seeds (if desired) and Mary's Gone Crackers Original Just the Crumbs.
- Add up to 1/2 cup of vegetable broth to moisten filling.
- Load partially roasted pumpkin with filling and roast for 30 minutes at 350 degrees Fahrenheit.
- Platter, serve and enjoy!