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

Method

  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.

Tip:
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

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