1. Preheat your oven to 375°F (190°C).

2. Wash and dry mini pumpkins. Slice off the tops and scoop out the seeds and pulp. Place pumpkins cut-side up in a baking dish.

3. In a saucepan, combine quinoa and vegetable broth. Bring to a boil, reduce heat, cover, and simmer for 15 minutes until fluffy. Set aside.

4. In a skillet, heat olive oil. Add shallots and garlic; sauté until fragrant and translucent.

5. Stir in chopped sun-dried tomatoes and fresh thyme; cook for 1 minute.

6. In a mixing bowl, combine cooked quinoa, sautéed mixture, salt, pepper, and Parmesan (if using). Mix well.

7. Fill each pumpkin with the quinoa stuffing. Place tops back on (optional). Cover dish with foil.

8. Bake for 30 minutes. Remove foil and bake an additional 10–15 minutes until pumpkins are fork-tender.

9. Let cool slightly before serving. Serve whole or halved.