Baked pumpkin stuffed with black beans and quinoa

Ingredients:

2 small pumpkins cut in half 1 tbsp. l coconut oil 1-2 tbsp. l maple syrup 1 tbsp. l olive oil 1/2 red onion, diced 2 large sliced ​​tomatoes 1 cup black boiled beans 1 cup of boiled quinoa 3 cups cabbage or spinach, coarsely chopped 1 tsp. dried garlic Salt and pepper to taste

Cooking:

Preheat oven to 250 degrees. Cut the pumpkins in halves and remove the seeds. Spread each half with coconut or olive oil, lightly sprinkle with salt and place face down on a baking sheet. Bake for 40-45 minutes or until the pumpkin is completely soft and can be easily pierced with a fork. Drizzle maple syrup. Meanwhile, heat 1 tablespoon of olive oil over medium heat in a frying pan. Add red onion and tomato to the skillet and cook until the vegetables are softened a bit (about 2-3 minutes).

Add black beans, quinoa, cabbage or spinach and garlic powder to the pan. Stir the ingredients to evenly distribute, and fry for about 5-8 minutes. Remove the mixture from the heat. Add salt and pepper to taste. Fill each half of the pumpkin with a mixture of black bean quinoa. Decorate with greens. Serve hot.