- Preheat the oven to 350F
- Cut the pumpkin into 4 slices (or into 2 if using smaller ones) and scoop out the seeds. Brush lightly with half of the oil and bake for 20-25 minutes until tender but still holding shape.
- Heat the oil in a large pan and gently fry the onion for 5 minutes. Stir in the garlic, cumin, Ras al Hanout, Cayenne Pepper and fry for an additional 2 minutes.
- Stir in the quinoa, molasses and vegetable stock. Bring to the boil then simmer for 10 minutes. Stir in the Quorn Meatless Pieces and cook for 15 minutes.
- Add the fresh herbs and pomegranate seeds and mix well. Spoon the mixture into the pumpkin and top with a dollop of yogurt.
Tip : The Quorn and Quinoa filling can be made in advance and frozen