Preparation Time:
40 min
Difficulty:
Novice
Ingredients:
- 1 kg of field pumpkin, peeled and diced
- 2 cups of cooked quinoa
- 1 cup of shredded mozzarella cheese
- 1 cup of cherry tomatoes, halved
- 1 onion, chopped
- 3 cloves of garlic, minced
- 1 teaspoon of dried thyme
- 1 teaspoon of olive oil
- Salt to taste
- Black pepper to taste
- Fresh basil for garnish
Kitchen Tools Needed:
- Baking dish
- Mixing bowl
- Knife
- Cutting board
- Measuring cups
- Oven
Instructions:
- Preheat the oven to 180°C (350°F).
- In a large mixing bowl, combine the diced pumpkin, cooked quinoa, cherry tomatoes, onion, garlic, dried thyme, olive oil, salt, and black pepper.
- Mix well until all ingredients are evenly coated.
- Transfer the mixture into a baking dish and spread it out evenly.
- Sprinkle the shredded mozzarella cheese on top of the casserole.
- Cover the baking dish with aluminum foil and bake for 30 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the cheese is golden and bubbly.
- Remove from the oven and let it cool for a few minutes before serving.
- Garnish with fresh basil before serving.
Macros:
- Total Calories: 200kcal
- Carbs: 25g
- Proteins: 10g
- Fats: 8g
Field Pumpkin functions as a nutritious versatile food ingredient.
The widely cultivated winter squash known as field pumpkin serves multiple food uses because people eat its flesh and seeds while enjoying its nutritional advantages. Field pumpkin delivers a gentle sweet taste that people typically use to prepare soups along with curries and desserts. The nutritional content of field pumpkin includes vitamins A and C together with fiber and antioxidants which benefit immune health and digestion. The roasted seeds from this plant contain nutritious fats together with protein. Field pumpkin serves as a popular ingredient across multiple culinary traditions because it combines nutritional value with seasonal cooking uses.
