Rice-Stuffed Butternut Pumpkin
Created by ImPat on March 28, 2021
- Servings: 6
- Prep Time: 15m
- Cook Time: 90m
- Recipe #36696
Ingredients
- 2 kilogram butternut pumpkin, whole and halved lengthways
- 1 1/2 cups cooked long-grain rice
- 1/2 cup basil pesto (130 grams)
- 1 egg, lightly whisked
- 30 grams baby spinach & kale leaves
- 1/2 cup pistachios, lightly toasted and coarsely chopped (70 grams)
- 100 grams fetta, crumbled
- 2 tablespoons maple syrup
- Basil pesto, extra to serve
How to Make
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Step 1: Preheat oven to 180°C and line a large baking tray with baking paper.
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Step 2: Use a spoon to scoop out the pumpkin seeds and discard and Using a small sharp knife to cut a diamond pattern into the cut side of the pumpkin and then place pumpkin, cut-side up, on the lined tray.
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Step 3: Combine the rice, pesto, egg, spinach and kale, half the pistachio and half the fetta in a medium bowl and season to taste and then spoon the rice mixture evenly into the pumpkin cavities and drizzle the pumpkin with maple syrup and season and then bake for 11/2 hours or until the pumpkin is very tender.
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Step 4: Place the pumpkin on a large serving platter and drizzle with the extra pesto and sprinkle with the remaining pistachio and remaining fetta.
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Step 5: Season and serve immediately.
Nutritional Facts
- Serving Size: 1 (209.9 g)
- Calories 784.5
- Total Fat - 72.7 g
- Saturated Fat - 41.5 g
- Cholesterol - 315.9 mg
- Sodium - 718.8 mg
- Total Carbohydrate - 24.6 g
- Dietary Fiber - 3 g
- Sugars - 6.3 g
- Protein - 12.1 g
- Calcium - 108.3 mg
- Iron - 1.8 mg
- Vitamin C - 3.1 mg
- Thiamin - 0.2 mg