Lentil and Quinoa Pilaf Stuffed Pumpkins

Ingredients

• 5 mini pumpkins

• 1 tbsp olive oil

• 1 yellow onion, diced

• 3 large garlic cloves, minced

• 1 cup cooked lentils

• 2 cups cooked quinoa

• 1/3 cup fresh parsley, finely chopped

• 1/3 cup fresh dill, finely chopped

• 1/3 cup Vegan Feta

• Seeds from 1 pomegranate

Instructions

1. Preheat oven to 400F.

2. Carefully cut the tops off of pumpkins and remove the seeds. Brush oil over the inside and outside of the pumpkin and lightly season with sea salt.

3. Bake for 20-25 min until golden and the flesh is soft.

4. Prepare the stuffing. Heat olive oil over medium heat in a large skillet and add the onion. Cook, stirring until translucent and soft, about 6-7 minutes. Add the garlic and cook until fragrant, about 1 minute.

5. Add in cooked lentils and quinoa. Stir in parsley and dill. Add salt to taste.

6. Remove from heat and scoop into pre-cooked pumpkins. Top with vegan feta.

7. Bake filled pumpkins once more for 10 minutes.

8. Garnish with pomegranate seeds and serve.