How to make stuffed pumpkin?

Looking for new recipe adventures? Want to learn how to make stuffed pumpkin? Check out this quick and easy recipe and enjoy!

SERVINGS: 4
PREPARATION TIME: 15 MIN
TOTAL TIME: 1 HOUR 15 MIN

Ingredients 

1 medium size pumpkin
4 tbsp. olive oil
4 oz. rice
1 fennel bulb
1 apple
1 lemon, juiced
1 tbsp. of fennel seeds
½ tsp. of chilli flakes
2 crushed garlic cloves
1 oz. of Pecans, roughly chopped
1 parsley, chopped
3 tbsp. tahini
Pomegranate seeds to serve

Instructions

Heat oven to 390F. Cut the top off the pumpkin and using a metal spoon scoop out the seeds. Put pumpkin on a baking tray and rub with olive oil inside and out and season well. Roast in the centre of the oven for 45 min.

While the pumpkin is baking rinse and cook (as per instructions on the package) the rice and then spread it out on a baking tray to cool. Thinly slice the fennel bulb and apple, squeezing over ½ of the lemon juice. Heat the remaining 2 tbsp of olive oil in a frying pan, add the fennel seeds and chilli flakes. Stir in ½ of the garlic and the fennel. Cook for 5 mins until softened, then mix through the apple, pecans and lemon zest. Remove from the heat. Add the mixture to the the cooked rice, then stir in the chopped parsley. Pack the mixture into the cooked pumpkin and return to the oven for 10-15 mins until everything is piping hot.

Meanwhile mix the remaining lemon juice with tahini and water to make a dressing. Serve the pumpkin in the middle of the table, topped with pomegranate seeds and the dressing. Enjoy!