Great way to squander one ingredient. This really is really a great Middle Eastern stuffed butternut pumpkin plus one of my favorites. If you should be concerned about the nutritional worth of a number of the dishes, don't be. Nevertheless it could be low in calories, if you aren't finding much nutritional value from it, it won't maintain you personally, and you'll just wind up hungry once more and eating more calories than you otherwise would have. Nutrition facts labels inform you exactly what's from the meals you eat. It helps you determine whether you have a vibrant diet. Every recipe we share has to have an ingredient label. Some recipes also provide nutritional fact details. The ingredient tag lists the number within the area beneath. They are recorded for each serving and as a proportion of the daily value.

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How to make Middle Eastern stuffed butternut pumpkin

Yield = 4
Prep time: 0:20
Cook time: 2:00
Total time: 2:20

Ingredients

  • 1.6kg small butternut pumpkin, halved lengthways
  • 1 tablespoon extra virgin olive oil
  • 1 brown onion, finely chopped
  • 350g lamb mince
  • 1 tablespoon Moroccan spice mix
  • 3 garlic cloves, crushed
  • 1 cup cooked brown rice (see note)
  • 1/2 cup finely chopped fresh coriander leaves
  • 1/3 cup slivered almonds, toasted
  • 2 1/2 tablespoons lemon juice
  • 1 1/2 cups Greek-style yoghurt
  • Fresh coriander leaves, to serve
  • Toasted slivered almonds, extra, to serve

Method

  • Step 1 Preheat oven to 220C/200C fan-forced. Line a baking tray with baking paper.
  • Step 2 Remove and discard pumpkin seeds and membranes. Place pumpkin, cut-side down, on prepared baking tray. Cover tightly with foil. Roast for 1 hour.
  • Step 3 Meanwhile, heat oil in a large frying pan over medium heat. Add onion. Cook, stirring, for 5 minutes or until softened. Increase heat to high. Add mince. Cook, breaking up with a wooden spoon, for 3 minutes or until browned. Add spice mix and 2/3 of the garlic. Cook, stirring, for 1 minute or until fragrant. Add rice, coriander, almonds and 1 1/2 tablespoons lemon juice. Season with salt and pepper. Stir to combine.
  • Step 4 Turn over pumpkin. Leaving a 2cm border around edge of pumpkin halves, scoop out flesh. Finely chop flesh. Add to lamb mixture. Stir to combine. Spoon mixture into pumpkin cavities. Cover tightly with foil. Roast for a further 1 hour or until pumpkin is very tender.
  • Step 5 Meanwhile, combine yoghurt and remaining lemon juice and garlic in a small bowl. Season with salt and pepper. Serve pumpkin drizzled with yoghurt sauce and sprinkled with coriander leaves and extra almonds.