Stuffed Pumpkin

Hearty Stuffed Pumpkin

Hearty Stuffed Pumpkin

By: Lee Holmes

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.

  

Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Lee Holmes

Lee Holmes

Lee Holmes is a nutritionist, yoga and meditation teacher, wholefoods chef, Lifestyle Food Channel’s Healthy Eating Expert, blogger and author of the best-selling books Supercharged Food: Eat Your Way to Health, Supercharged Food: Eat Yourself Beautiful, Eat Clean, Green and Vegetarian, Heal your Gut, Eat Right for Your Shape and Supercharged Food for Kids.

Lee’s food philosophy is all about S.O.L.E. food: sustainable, organic, local and ethical. Her main goal is to alter the perception that cooking fresh, wholesome, nutrient-rich meals is difficult, complicated and time-consuming. From posting recipes, her passion to share her autoimmune disease story and help others has snowballed and the blog has recently taken home the overall prize at the Bupa Health Influencer Awards as well as the best blog in the Healthy Eating category. She also runs a four-week online Heal Your Gut program.

You May Also Like

Edamame Spaghetti

You’ve never tasted plant protein like this

Honeycomb Pasta

Honeycomb Pasta

Edamame Spaghetti

Edamame Spaghetti with White Wine & Brussels Sprouts

Blistered Tomato Fava Bean Fusilli

Blistered Tomato Fava Bean Fusilli