Instructions

1. Preheat oven to 350. Line a baking pan with parchment paper.
2. Carefully cut tops off of the pumpkins and scrape out the seeds. Brush the insides with olive oil and season with salt and pepper. Replace the tops back onto the pumpkins.
3. Bake for 30-40 minutes, until the flesh of the pumpkins are soft and tender.
4. While pumpkins are baking, make the filling. In a medium pot, boil 3-4 cups of water over high heat. Rinse the quinoa in a fine mesh strainer. When the water is boiling, slowly add the quinoa and boil uncovered for 11-14 minutes. After 10 minutes, start checking the quinoa for doneness. The quinoa is done when the “dot” in the middle of the quinoa starts to disappear and when some of the white filaments start to come off the seeds. Drain the quinoa over a fine mesh strainer.
5. In a saute pan, heat olive oil over medium heat. Add onions and sauté until onions start to become translucent, about 4-5 minutes. Add the oregano and kale and continue to cook for another minute. Add the cooked quinoa, pecans, pepitas, cranberries, salt, and pepper. Continue to cook until the mixture is warmed through. Season to taste with additional salt and pepper.
6. Spoon quinoa mixture into the mini pumpkins and garnish with some additional chopped pecans. Serve with tops on or off to the side.