Thanksgiving Stuffed Pumpkins

Ingredients

• 4 small pumpkins
• 1 cup quinoa
• 1 onion, diced
• 2 cloves garlic, minced
• 1/2 cup dried cranberries
• 1/2 cup pecans, chopped
• 2 tbsp maple syrup
• 1 tsp dried thyme
• Salt and pepper to taste

Instructions

1. Preheat the oven to 350°F (180°C).
2. Cut the tops off the pumpkins and scoop out the seeds.
3. In a bowl, mix quinoa, onion, garlic, cranberries, pecans, maple syrup, thyme, salt, and pepper.
4. Stuff the pumpkins with the quinoa mixture and place the tops back on.
5. Place the pumpkins on a baking sheet and bake for 45-50 minutes until the pumpkins are tender.
6. Serve and enjoy!