Cranberry Stuffed Roast Pumpkin

(55)

NUTRITIONAL INFORMATION

INGREDIENTS

INGREDIENTS

  • 1 Butternut pumpkin
  • 1/2 cup of basmati rice, cooked
  • 40g pinenuts, toasted
  • 1 onion, diced
  • 1 cup baby spinach, roughly chopped
  • 1 clove garlic, crushed
  • 3/4 cup Ocean Spray® Craisins® 50% Less Sugar
  • Sea salt & pepper, to taste
  • 2 Tbsp extra virgin olive oil, plus extra to drizzle

DIRECTIONS

DIRECTIONS

1. Cook the rice as per instructions. Once cooked, allow to cool.

2. Preheat oven to 180 degrees C.

3. Cut the pumpkin in half longways, remove seeds and scoop out some of the pumpkin (approx 1/2 deep) along the length of the pumpkin.

4. Dice the pumpkin you removed (it will be added to the rice stuffing).

5. In a saucepan, add oil and cook onion and garlic for 3 minutes. Add diced pumpkin and Craisins® to pan, and cook for 3 minutes.

6.  Add spinach to pan, and season with salt & pepper. Heat just until spinach wilts.

7. Carefully stuff both halves of the pumpkin with the Craisins(R) and rice mix. Drizzle with a little olive oil, and wrap each pumpkin half in aluminium foil.

8. Roast for 30-40 minutes or until pumpkin is cooked. Open the foil up and roast for an additional 10 minutes.

Recipe by @_jos_kitchen

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