- Cut pumpkins in half and discard seeds. Place on a baking tray skin side down. Lightly spray with olive oil and sprinkle with cracked pepper. Cook in a preheated oven at 180°C for 15-20 minutes or until tender but still holding shape.
- Meanwhile place stock, water and pomegranate molasses in pan and stir well. Add quinoa, cover and bring to the boil, simmer for 10 minutes.
- Add frozen Quorn Pieces and cook a further 10 minutes or until liquid is almost absorbed. Stand covered for 5 minutes.
- Stir parsley into quinoa mixture then spoon into pumpkin cavity, sprinkle with pomegranate seeds to serve dolloped with yoghurt..
TIP: If baby pumpkins are unavailable, cook wedges of pumpkin (skin on) and spoon quinoa mixture over them.