Directions

• Using a sharp serrated knife, slice tops off mini pumpkins; scoop out seeds and place pumpkins on a baking sheet. Rub inside flesh with 1 to 2 tablespoons of the olive oil, then sprinkle with salt, pepper and a pinch of nutmeg.
• Roast for 20 to 30 minutes, or until pumpkins are just tender (will vary based on size of pumpkins).
• Meanwhile, in a pot, gently bring quinoa and 2 cups water to a boil. Reduce to a simmer, cover and cook 15 to 20 minutes, until fluffy. Transfer to a large bowl.
• In a large skillet over medium heat, add 1 tablespoon olive oil and the onion, and cook until tender. Add garlic and cook for 1 to 2 minutes, until fragrant.
• Add mushrooms and kale leaves. Cook, stirring occasionally until tender and caramelized.
• Add sage and rosemary and cook an additional 1 to 2 minutes, then add quinoa, cranberries and apple cider, cooking until cider is absorbed.
• Arrange pumpkins in a large baking dish and stuff each with quinoa mixture. Sprinkle with nutritional yeast or Parmesan cheese.
• Bake for an additional 10 to 20 minutes, until pumpkins are soft and stuffing is heated through. Serve hot.
• Preheat oven to 400 degrees.