Hearty Stuffed Pumpkin

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.