Hearty Stuffed Pumpkin
Hearty Stuffed Pumpkin
A wonderfully hearty and vibrant recipe that is not only delicious, but looks the part in the middle of your communal table.
Servings
3
Prep time
Cook time
Recipe
GF, V
Ingredients
- 1 medium pumpkin
- 3 tbsp olive oil
- 1 cup basmati rice
- 2 cloves garlic, chopped
- 1 small brown onion, diced
- 1 tsp cumin
- 1 tsp coriander
- ½ tsp chilli flakes
- ½ cup walnuts
- 180g feta, crumbled
- 1 cup fresh spinach leaves
- 1 tbsp lemon juice & zest
- Handful fresh parsley, chopped
- ¼ cup yoghurt
- 3 tbsp tahini, plus water to thin
- Pomegranate seeds, to serve
Method
- Preheat oven to 200ºC. Cut the top off the pumpkin and scoop out the seeds.
- Place the pumpkin on a baking tray and brush the cut side with 2 tbsp oil. Place the lid on the same tray.
- Place in the oven and roast for 50 mins until tender, checking lid halfway through cooking. Once cooked, remove the pumpkin from the oven and let cool.
- While the pumpkin is in the oven, cook the rice according to packet instructions.
- Meanwhile, place the remaining oil in a medium frying pan and cook the garlic and onion until translucent, stir in the spices. Place walnuts in the pan and stir.
- In a large bowl place the rice, onion and garlic mixture, feta and spinach and stir to combine. Add lemon to taste.
- Remove pumpkin flesh from pumpkin, place in a blender and add 1 tbsp yoghurt. Blend into a mash and set aside.
- Place rice mixture into the pumpkin and place back into the oven for 15 mins.
- Place the tahini in a small jar, stir through remaining yoghurt and add a little water until it is a pourable consistency.
- Serve as a shared dish and top with extra feta, pomegranate seeds and tahini dressing.
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