This beautiful looking stuffed pumpkin makes a great vegetarian main dish for the holidays or a side dish for your roast. Filled with a delicious mixture of rice, vegetables, nuts and berries, this pumpkin in all its orange round glory is just beautiful.
Here’s what you need to prepare this amazing holiday feast.
4 kg Pumpkin
1 cup Pride of
India Basmati Rice 2 tbsps. olive oil
2 onions finely chopped
4 cloves garlic crushed
3 tsps ground
3 tsps ground
250 g haloumi cut into cubes
2 tblsps lemon juice
1 cup chopped mint leaves
1 cup chopped coriander leaves
½ cup raisins
½ cup pine nuts toasted
1 cup Greek yogurt to serve
Let’s get cooking:
Measure 4cm out from stalk of pumpkin and mark a circle, now use a sharp knife to cut along circle and remove the top (set it aside for now)
Remove seeds and membrane, once done you can return top to pumpkin.
Wrap it in foil and place it on an oven tray.
Cook in a moderate oven (180C) for 1 hour, 30 minutes, or until just tender.
Remove. Unwrap foil. Remove lid. Cool slightly.
Soak rice for 15-20 minutes.
Rinse thoroughly and drain water.
Add water to a wide pot and heat on low uncovered.
Once the water is at the level of the rice, cover the pot.
C ook until just tender and drain well.
Now we have an empty pumpkin and cooked rice.
Spoon out 1 cup of pumpkin flesh. Chop it roughly.
Heat oil in a frying pan. Add onions and garlic, stir it until it is soft. Add spices and haloumi. Keep stirring it, until golden. Stir in lemon juice. Transfer to a bowl.
Add rice, chopped pumpkin, herbs, raisins, and nuts. Season it with salt and pepper and mix it well.
Spoon the mixture into pumpkin. Wrap the pumpkin and lid, separately, in foil and place it on a greased oven tray.
Cook it in a moderate oven (180C) for 30 minutes.
Add lid. Cook for a further 30 minutes, or until tender.
Let it Stand for 5 minutes.
It’s time to remove the foil and serve this beauty!
We recommend you serve it whole, with or without lid, with yogurt.