Stuffed Pumpkin with Quinoa, Portobello Mushrooms, Cranberry, kale and feta

1 large pumpkin
1 tablespoon coconut oil, ghee or olive oil
1 cup uncooked white quinoa

2 cups stock or water
1 tablespoon coconut oil, ghee or olive oil
1 onion, finely chopped
250 g Portobello or chestnut mushrooms, quartered
2 large stems kale, stems removed and finely chopped
3 tbsp white wine or water
1 tsp dried or4 sprig of fresh thyme
1 cup  cranberries (fresh, frozen or dried)
1 handful raw almonds, coarsely chopped (use pumpkin seeds for a nut free alternative)
2 stems flat-leaf parsley, finely chopped, save a little for serving
150 g feta cheese (optional), save a little for serving

Preheat the oven to 200°C

Cut a hole on top of the pumpkin, shaping a ‘lid’. Scoop out the seeds and pulp. Rub the inside with oil, ready to be stuffed.
Place quinoa in a sieve and pour over hot water. Rinse and drain. Place in a saucepan and cover with 2 cups water or stock. Bring to a boil, lower the heat immediately and let gently simmer for 10 minutes. Remove from heat, cover and set aside for 10 minutes. Meanwhile, heat oil in a large skillet.

Sauté onions, mushrooms and kale for a couple of minutes until soft. Add wine, thyme, salt and pepper and cook for about 5 more minutes. When the liquid is almost evaporated, add cranberries, almonds, parsley and stir to combine. Season well. Turn the heat off and remove the skillet from the heat and stir in the cooked quinoa. Now add the crumbled feta cheese and toss to combine. Fill the pumpkin with the quinoa stuffing. Place the pumpkin ‘lid’ on top, bake in the oven for an hour (adjust to the size of the pumpkin). Check the pumpkin flesh with a knife from time to time and stir around the stuffing with a spoon. The pumpkin is ready when skin is browned and bubbly and the flesh is soft. Sprinkle with parsley and feta.