April 27, 2017
Dinner, Main Dish, Dairy,
Cheese, Parmesan, Vegetables, Pumpkin , Australian, Easy/Beginner Cooking, Small Batch Cooking, Weeknight Meals, Oven Roast, Diabetic, Gluten-Free, No Eggs, Vegetarian, Kosher Dairy more
Add toRecipe Book
Add toShopping List
"From B. H. & G. Australian Diabetic Living Nov./Dec. '16. Please note that this is a main dish and not a side dish."
Preheat oven to 200C fan forced.
Line a small ovenproof dish with baking paper and using a spoon, scoop out pumpkin seeds and set aside and spray the pumpkin with cooking spray and put in prepared dish and bake for 40 minutes or until pumpkin is almost tender.
Meanwhile, whisk ricotta, parmesan, pepper and 1 teaspoon of the honey in a small bowl.
Remove pumpkin from oven, spon ricotta mixture into the pumpkin cavity and drizzle with another teaspoon of the honey and spray lightly with cooking spray and return to the oven and roast for a further 15 to 20 minutes or until pumpkin is very tender.
Transfer pumpkin to a serving plate and sprinkle with sunflower seeds and parsley and drizzle with remaining honey and serve.
NOTE on pumpkin seeds set aside - you can toast fresh pumpkin seeds to eat as a healthy snack. Simply toss in a little extra virgin olive oil then cook in a small non-stick frying pan over a medium-high heat, stirring occasionally, for 4 to 5 minutes or until toasted and serve warm or at room temperature.
No Thanksgiving meal is complete without these harvest time meals: Turkey, stuffing,...
When the goblins are out and the night is upon us, hunger strikes in and these...
Bring out the true pasta lover in you! This tasty pasta recipes roundup showcases a...
Recipe Stories / Blog
I am on a roll. And when I am on a role, I go all out. What, you ask? Pasta....
Well, as they say... good intentions are absolutely every...thing! Right? Well,...
For those who like Japanese food, this is just like your California roll. Just,...