Preheat the oven to 200°C (180°C 
fan-forced).

Bring ⅔ cup (160ml) water to the boil in a small saucepan, add quinoa. Reduce heat; cook, covered, for 
15 minutes or until tender. Cool.

Scoop flesh from zucchini using a strong spoon, leaving a 5mm border. Reserve zucchini flesh. Trim leek, if needed, to fit inside zucchini.

Scoop seeds from pumpkin; discard. Scoop flesh from pumpkin, making a cavity large enough to fit zucchini. Reserve pumpkin flesh. Trim the zucchini, if needed, to fit inside pumpkin. Prick the insides of zucchini and pumpkin with a fork. Process reserved zucchini and pumpkin flesh with onion and garlic until chopped finely.

Heat 2 tablespoons of the oil in 
a large frying pan over medium heat. Add processed vegetables, thyme 
and quinoa; season. Cook, stirring, 
for 5 minutes or until tender. Cool.

Meanwhile, to make stuffing, combine ground linseed and the hot water in a medium bowl; stand for 10 minutes. Combine linseed mixture with quinoa mixture, cranberries and hazelnut meal.

Press some of the stuffing into zucchini cavities. Press leek into one half of the zucchini; cover with the other 
half. Press remaining stuffing into pumpkin cavities. Place stuffed zucchini in one pumpkin half; cover with the other half. Secure pumpkin together with kitchen string. Brush with remaining oil; season. Wrap in foil; place in a roasting pan.

Roast for 1½ hours. Uncover and 
roast for a further 30 minutes or until outside is browned and vegetables 
are tender. Cover loosely with foil; 
stand for 30 minutes. Serve.