Preheat the oven to 375°F (190°C).

Slice the tops off the mini pumpkins and scoop out the seeds.

In a skillet, heat olive oil over medium heat and sauté onions until translucent.

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

In a bowl, combine cooked quinoa, sautéed onions, spinach, cheese, garlic powder, herbs, salt, and pepper.

Stuff each pumpkin with the filling mixture and place them in a baking dish.

Drizzle olive oil over the stuffed pumpkins before covering them with aluminum foil.

Bake for 30 minutes, then remove the foil and bake for an additional 15 minutes until golden brown.

Let them cool for a few minutes before serving.