Pre-heat oven to 180ºC.

Rinse the quinoa in a sieve under the tap until the water runs clear. Bring water to the boil, then add the quinoa and simmer with the lid on until it has absorbed all the water. Leave to stand for 10 minutes with the lid off then fluff with a fork and leave aside.

Slice the tops of the mini pumpkins then, using a teaspoon, scoop out the seeds from the inside and discard. Then, scrape the inside flesh getting as much out as you can, finely chop this and leave aside. Place the pumpkin shells onto a baking tray, drizzle over a little rapeseed oil and bake for 15 minutes then remove from the oven.

Meanwhile, heat the rapeseed oil in a frying pan, then cook the onions until they start to caramelize. Crush in the garlic and cook for a further minute, then add the chopped pumpkin flesh, kale, lemon zest and juice, pomegranate, thyme, and parmesan cheese (omit for vegan), then add in the cooked quinoa and stir well until completely combined.

Fill the pumpkins up with the mixture, then place back in the oven for a further 15 minutes.

While the pumpkins are cooking, heat a little olive oil in a frying pan and cook the mushrooms until browned.

Serve with finely chopped thyme leaves, a sprinkle of pomegranate, and top with mushroom.