Brown Rice Stuffed Pumpkin
 
Cook time
Total time
 
Get stuffed - pumpkin that is!
Author:
Recipe type: Main, Grains
Serves: 4
Ingredients
  • 1 medium butternut pumpkin
  • 2 tsp oil, or cooking oil spray
  • 1 cup cooked brown rice
  • ½ medium red onion, finely diced
  • 1 medium red capsicum, finely diced
  • 2 cloves garlic, finely minced
  • 2 tablespoons Italian dried mixed herbs
  • 1 tsp salt
  • ½ tsp ground black pepper
  • ½ cup crumbled feta cheese
  • ¼ cup wheatgerm/breadcrumbs (gluten-free breadcrumbs for gluten-free meal)
Instructions
  1. Preheat oven to 200C. Cut pumpkin in half lengthways, scoop out seeds and discard. Spray or rub each half of the pumpkin with oil (approx 1 teaspoon per half).
  2. Place pumpkin halves face-down on a baking sheet, bake for 45 minutes or until tender.
  3. While the pumpkin is cooking prepare the stuffing ingredients - in a large bowl, combine onion, red pepper, garlic, spices, feta and the cooked brown rice.
  4. Remove pumpkin from the oven at end of cooking time and let it cool slightly until able to be handled. Scoop the flesh out of the baked squash halves, leaving a 1-2cm wall intact to hold the filling.
  5. Mash the retained pumpkin flesh and add to the stuffing ingredients, mixing well. Distribute the stuffing between the two pumpkin halves, sprinkle with wheatgerm or breadcrumbs.
  6. Bake the stuffed squash for an additional 20 minutes until the crumbs are lightly toasted. Cut each pumpkin shell in half widthways again and serve with garden salad.
Recipe by @OmNomAlly at https://omnomally.com/2011/07/12/brown-rice-stuffed-pumpkin/