Ingredients (serves 6)

1 butternut pumpkin (1.2kg), split lengthways
1 tbs olive oil
1 red onion
1 clove of garlic
1 bunch of fresh sage, sliced
10 sun-dried tomatoes
70g hazelnuts
75g basmati rice, cooked
75g dried cranberries
1 pinch of ground allspice
1 dash of red wine
1 pinch salt & pepper


  1. Preheat the oven to 180°C
  2. Using a spoon, scoop out the seeds and some flesh from the pumpkin. Roughly chop the pumpkin flesh and set aside.
  3. In a non stick pan over medium heat, cook the onion and garlic in the oil. Add tomatoes, hazelnuts, reserved pumpkin flesh and seeds, cranberries, rice, allspice, salt and pepper. Add a splash of red wine. Stir well and cook for 10 minutes.
  4. Arrange the pumpkin halves on a non-stick baking tray. Firmly press the rice mixture into the cavity of each half, and place halves back together. Tightly wrap in aluminium foil and bake for 2 hours.
  5. To serve, unwrap from foil and slice into 6 pieces.

Serve with 90g cooked meat/poultry or 150g seafood.

Nutrition Guide PER SERVE
Energy (cal) 285cal
Protein 8g
Fat 12.4g
Saturated Fat 1g
Carbohydrate 31.6g
Fibre 8.8g

Download our Healthy
Weight Loss eBook for FREE.

Here are our tips to lose weight, and keep it off forever.


We're here to help you take the first step

We know losing weight can be challenging, but we’ll be with you every step of the way. Please get in touch and our friendly Client Services Team will contact you to answer all your questions.