This stuffed pumpkin recipe is made with Quorn Pieces and quinoa seasoned with Moroccan spices, topped with pomegranate and yogurt. A delicious, low fat seasonal dish that is perfect for the whole family to enjoy.
Serves 6
35 mins
A Little Effort
1382 kJ
(Per serving)
11
g fibre
(Per serving)
TIP: If baby pumpkins are unavailable, cook wedges of pumpkin (skin on) and spoon quinoa mixture over them.