So last night I had one of my cute munchin pumpkins for dinner. I enjoyed the pumpkin tofu pasta so much the other week, that I made a variation on that. Thanks to Alison (I think) for the nifty tip of putting the pumpkin in the microwave to soften it- then I took the top off, scooped out the seeds and baked it for maybe 30 mins while I got the other bits ready.
I whizzed up 80g pumpkin puree with 1/4 pack solken tofu (using up all the leftovers) and then added a couple of sundried tomatoes.
Then I cooked up 50g quinoa (in fact managed to spill some all over the place) and added a little tomato puree. I added some spinach to the quinoa and started to wilt it a little. Then in a dish I layered up the quinoa, the pumpkin tofu, and added some chunks of courgettes too. I kept on adding to it until it was all in the dish. Kind of like lasagne! Then I topped it with some goats cheese (still have some to use up) and baked it for about 20 mins. Then I put some in the pumpkin, and the rest on my plate. It made a massive tea!
It was sooooo good- I love the pumpkin and silken tofu mix- the sundried tomatoes really go with the other flavours. The spinach was yum, the quinoa was yum, the courgettes were tasty. It was totally stuffed!
You can’t see from the picture very well but it went a lovely bright orange colour, the flesh from the mini pumpkin was cooked really well and was just right- not too mushy.
I am undecided as to how to have the second munchin pumpkin- I am thinking I might try pumpkin wedges or something? Any ideas feel free to let me know! 🙂