Ingredients

Instructions

1. Select sauté and add a drizzle of oil followed by the onion. Sauté the onion for 2 minutes until soft and lightly golden.
2. Add the mushrooms and sauté until their liquid has cooked out, then add the garlic and sauté for 30 seconds more.
3. Press cancel, then remove the vegetables from the inner pot, and wipe clean.
4. Add the quinoa to the inner pot and pour the vegetable stock over, ensuring all the quinoa is submerged in the stock.
5. Place the pumpkins into the air frying basket (you can fit 3-4 depending on their size) and place the basket on top of the quinoa.
6. Lock the lid with the pressure cooking cover in place. Select Pressure Cook, and set the time for 2 minutes with a natural pressure release. Once the cooking time is up, allow the pressure to release for 5 minutes, then quick release the remaining pressure.
7. Remove the pumpkins, and the air frying insert, then spoon the quinoa into a bowl with the kale and mushroom filling. Season to taste, stir to combine, then set this aside to keep warm.
8. Once cool enough to handle, slice off the top of the pumpkins and scoop out the seeds to create a hollow cavity. Brush the pumpkins with oil, remove the pressure cooking cover and lock the lid.
9. Select Air Fry and set the temperature to 195°C and time to 10 minutes.
10. When the pumpkins are ready, unlock the lid, and remove them from the Air Frying basket and onto serving plates.
11. Spoon the warm kale, mushroom, and quinoa filling into the pumpkins. Top with a blob of seasoned yogurt, and a sprinkle of your favourite nuts, seeds or crispy onions
12. Serve immediately.