How’s this amazing recipe?! You’d think as a nutritionist I’d be a whiz in the kitchen, but I’m definitely not! Just like you, I’m time-poor, so my meals need to be quick and easy, and ideally provide leftovers for the following day.

Anyone can do this super yummy stuffed pumpkin recipe!  The hardest part is cutting that bad boy in half, so I think just buy 2 halves!

This dish is high in vitamin A, fiber, and protein, and has good, anti-inflammatory fats, which support mitochondrial health.  Perfect for those with chronic fatigue looking to nourish their mitochondria.  Some people demonize carbs, but they’re essential to help reduce cortisol, so save this meal for the evenings when your body needs to settle down and unwind before bed.


  • 2 x Butternut pumpkin halves (remove the seeds)
  • 4 Tablespoon olive oil, divided
  • Salt and pepper
  • 1 small yellow onion, minced
  • 1 cup (170g) quinoa, uncooked and rinsed
  • 1 1/2 cup (360 ml) water
  • 1 cup (100g) cranberries, dried or fresh
  • 3/4 cup (95g) pecans
  • 1 teaspoon mustard
  • 1/2 lemon, juice
  • 1 teaspoon apple cider vinegar
  • 1 cup (150g) feta cheese, crumbled (can also use goats feta)
  • Fresh coriander


  1. Preheat the oven to 220°C and line a baking tray with baking paper.
  2. Arrange the butternut squash halves, and cut sides up. Drizzle with 1 tablespoon of olive oil and sprinkle lightly with salt and pepper. Bake for 45-55 minutes, just until the squash is fork tender. Remove from the oven and let cool. Reduce the oven temperature to 190°C.
  3. While the pumpkin is baking, heat 1 tablespoon of olive oil in a saucepan and melt the onions until translucent. Add the quinoa, cover with water, and bring to a boil. Reduce the heat, cover, and let simmer for 12 minutes, until most of the broth is absorbed. Fluff with a fork, then add the cranberries and pecans.
  4. In a small bowl, mix the remaining olive oil, lemon juice, mustard, apple cider vinegar, salt and pepper. Pour into the quinoa and stir well.
  5. Once the pumpkin is cool enough to handle, scoop out the flesh, leaving a 1/2-inch (1,5 cm) thick border around the sides and a 3/4-inch (2 cm) border along the bottom. Mix the flesh with the quinoa filling.
  6. Stuff the quinoa filling into the pumpkin halves, then bake at 190°C until hot, about 10 additional minutes. Sprinkle with feta cheese, and coriander, and serve warm.


Looking for a Functional Medicine practitioner or a Chronic Fatigue Specialist in Adelaide? Contact Elemental Health and Nutrition to help you with your needs.  We’re committed to empowering you on your wellness journey. Our holistic approach focuses on integrating nutritional medicine with cutting-edge testing techniques.