Recipe: Stuffed Pumpkin

Here's a recipe I adapted to fit my needs, inspired by A Couple Cooks..  I hope you enjoy this!  It's stuffed pumpkins for two!

You Will Need
A small pumpkin (about 2 - 3 pounds)
1 cup quinoa (white, red, or mixed)
1 medium leek
2 cloves garlic
¼ cup fresh thyme and/or sage
3½ tablespoons olive oil (divided)
½ cup slivered almonds
Kosher salt
Fresh ground pepper

Roast the pumpkin:  Preheat the oven to 425°F. Cut pumpkin in half, and scoop out the seeds with a spoon. Drizzle ½ tablespoon olive oil over the cut side and season with kosher salt and fresh ground pepper. Place the halves cut side down on a baking sheet, and roast for about 20 to 35 minutes, until slightly browned and easily pierced with a fork.
Make the quinoa: Cook the quinoa using about 2 ¼ cups water and 1 cup quinoa.
Prepare the fresh ingredients:  Chop off the dark green stems of the leeks, then slice them in half length-wise. Place each leek half cut-side down on the cutting board, then chop it into thin slices.  Prepare your fresh herbs.  In a skillet, heat 1½ tablespoons olive oil. Add the leeks and cloves of garlic, and saute but do not let them turn brown. While you saute the leeks, toast the almonds – place them in a small skillet and toast over low heat, until slightly browned.
BaddaBingBaddaBoom:  When the quinoa is done, stir in the sauteed leeks. Then add the herbs, almonds, kosher salt, and fresh ground pepper. Taste, and add more salt or pepper to taste, as well as a drizzle of olive oil if desired. When the pumpkins are done, spoon quinoa generously into each half.  Serve immediately!

I was so hungry the only photo I got was this camera photo.  We ate them with baguettes and it was GOOD!