Loaded with creamy spinach and chorizo, this flavoursome stuffed pumpkin recipe makes for a hearty side or light meal. It’s the perfect starter or side for your next dinner party.
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 180°C. Line 1 large baking tray with baking paper. Brush cut sides of the pumpkin halves with oil and season. Place, cut-side down, on the lined tray. Roast for 40 mins or until golden and tender.
Step 2
Meanwhile, place the chorizo in a food processor and process until finely chopped. Heat extra oil in a non-stick frying pan over high heat. Add the chorizo and cook, stirring occasionally, for 4-6 mins or until golden and crisp. Melt the butter in a medium saucepan over medium heat. Add garlic and flour and cook, stirring, for 1-2 mins or until light golden. Gradually add the milk, stirring to combine. Bring to a simmer and cook, stirring, for 3 mins or until the mixture thickens. Add manchego or parmesan and 1/2 cup (60g) cheddar and stir until smooth and combined. Add the kale and spinach and cook for 2 mins or until the kale wilts.
Step 3
Use a spoon to scoop out flesh from the pumpkin halves, leaving a 2cm border. Stir 1/4 cup pumpkin flesh into the spinach mixture. Spoon the spinach mixture evenly into the pumpkin halves. Top with remaining cheddar.
Step 4
Preheat grill on high. Cook pumpkin halves under grill for 5 mins or until the cheddar is golden. Sprinkle with chorizo and oregano to serve.
Loaded with creamy spinach and chorizo, this flavoursome stuffed pumpkin recipe makes for a hearty side or light meal. It’s the perfect starter or side for your next dinner party.
Method
Step 1
Preheat oven to 180°C. Line 1 large baking tray with baking paper. Brush cut sides of the pumpkin halves with oil and season. Place, cut-side down, on the lined tray. Roast for 40 mins or until golden and tender.
Step 2
Meanwhile, place the chorizo in a food processor and process until finely chopped. Heat extra oil in a non-stick frying pan over high heat. Add the chorizo and cook, stirring occasionally, for 4-6 mins or until golden and crisp. Melt the butter in a medium saucepan over medium heat. Add garlic and flour and cook, stirring, for 1-2 mins or until light golden. Gradually add the milk, stirring to combine. Bring to a simmer and cook, stirring, for 3 mins or until the mixture thickens. Add manchego or parmesan and 1/2 cup (60g) cheddar and stir until smooth and combined. Add the kale and spinach and cook for 2 mins or until the kale wilts.
Step 3
Use a spoon to scoop out flesh from the pumpkin halves, leaving a 2cm border. Stir 1/4 cup pumpkin flesh into the spinach mixture. Spoon the spinach mixture evenly into the pumpkin halves. Top with remaining cheddar.
Step 4
Preheat grill on high. Cook pumpkin halves under grill for 5 mins or until the cheddar is golden. Sprinkle with chorizo and oregano to serve.
