RECIPE: Festive Stuffed Pumpkin

Kent pumpkins are in peak season in December, they are also rich in vitamin A and vitamin C, two nutrients linked to supporting immune health and general wellbeing. The stuffing is a tasty mix of low-GI pearl couscous with flavour pops from pomegranate, Danish feta and fresh herbs. High in fibre and low in fat, this stuffed pumpkin is a great dish to serve as a lighter alternative this Christmas. 

Serves 6
Prep time 20 minutes
Cook time 45 minutes
Nut free, Vegetarian Suitable

Ingredients 

• 1 whole small (about 2kg) kent pumpkin
• 2 tbsp extra virgin olive oil
• 1 cup pearl couscous
• ½ cup pomegranate arils
• 3 spring onions, thinly sliced
• ½ cup parsley, roughly chopped
• ½ cup Danish feta, crumbled
• 1 lemon, juiced and zested
 

How to make

1. Pre-heat oven to 200°C/180°C (fan-forced). Line a large roasting pan with baking paper. Cut the pumpkin in half horizontally. Scoop out the seeds and inner flesh and discard.

2. Place the pumpkin halves on the prepared tray. Rub half the oil over the pumpkin, season with salt and pepper. Place in oven to roast for 45 minutes.

3. Meanwhile, cook the pearl couscous according to packet instructions and place in a mixing bowl. Add the pomegranate, spring onion, parsley, feta, lemon juice, zest and remaining oil. Mix well.

4. Remove pumpkin from oven and place the prepared couscous inside the pumpkin, allowing any extra stuffing to spill to the side. Serve immediately.

Notes

Leftover cooked stuffed pumpkin can be kept in the refrigerator for up to three days.

Nutritional information

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