Cut the pumpkin in half and bake it for 45 minutes or until it becomes soft.
Heat a non-stick pan, add the chopped onions and cook it for 5 minutes. Add the balsamic vinegar and sugar, then cook for another 10 minutes over low heat until it is nicely caramelized. Then remove the pan from the heat.
For mushrooms, heat a non-stick pan over medium heat. Add some water, then the mushrooms and turmeric with black pepper. Stir-fry for 4-5 minutes until the mushrooms are ready.
When the pumpkin is cooled, remove the seeds and then remove a piece of pulp of about 2 cm and add it to the bowl of quinoa, along with hemp seeds and goji berries.
To prepare the stuffed pumpkin, first pour the quinoa into it. Season it with peppers, onions, mushrooms, dried tomatoes and spinach.
Carefully arrange the top half of the pumpkin on the other part. Tie the two parts of the pumpkin and cook for another 15 minutes.
Let it cool down and serve.