Preheat your oven to 375°F (190°C).

Prepare the mini pumpkins by cutting off the tops and scooping out the seeds.

In a skillet, heat olive oil over medium heat and sauté minced garlic until fragrant.

Add the chopped spinach to the skillet and cook until wilted.

In a bowl, combine cooked quinoa, sautéed spinach mixture, feta cheese, walnuts, salt, and pepper.

Stuff each mini pumpkin with the quinoa mixture, packing it gently.

Place the stuffed pumpkins in a baking dish and add a splash of water to the bottom.

Cover the dish with foil and bake for 30 minutes.

Remove the foil and bake for an additional 15-20 minutes until the pumpkins are tender and golden.

Remove from the oven, garnish with fresh herbs, and serve warm.