I went over to my friend V’s place to enjoy a lovely dinner. She received a sugar pumpkin in her vegetable CSA this month and wanted to use it in a savory way. I obliged to be the taste tester of her cooking endeavor. It required zero arm twisting.
It was tasty! And surprisingly easy. Well I mean I heard it was easy when I came over. I cannot take credit for any of this.
As I was driving to her place (1st time driving in SF ever – it was slightly terrifying) she was already in the processing of roasting the sugar pumpkin.
I arrived as it was just coming out of the oven. To make myself useful, I mixed up the quinoa she cooked in chili curry paste with vegatables she sautéed.
We stuffed the pumpkin with the quinoa deliciousness and topped it off with some basil.
The recipe was inspired by Lily’s Health Pad Red Curry Quinoa Stuffed Pumpkin. Check it out!