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Method
Step 1
Preheat oven to 180°C. Line a large baking tray with baking paper.
Step 2
Use a spoon to scoop out the pumpkin seeds and discard. Use a small sharp knife to cut a diamond pattern into the cut side of the pumpkin. Place pumpkin, cut-side up, on the lined tray.
Step 3
Combine the rice, pesto, egg, spinach and kale, half the pistachio and half the fetta in a medium bowl. Season. Spoon the rice mixture evenly into the pumpkin cavities. Drizzle the pumpkin with maple syrup and season. Bake for 1 1/2 hours or until the pumpkin is very tender.
Step 4
Place the pumpkin on a large serving platter. Drizzle with the extra pesto and sprinkle with the remaining pistachio and remaining fetta. Season and serve immediately.
Serve with: flat-leaf parsley leaves and mint sprigs
1 Coles Australian Free Range Egg, lightly whisked
30g baby spinach & kale leaves
1/2 cup (70g) pistachios, lightly toasted, coarsely chopped
100g fetta, crumbled
2 tbs maple syrup
Basil pesto, extra, to serve
Description
This easy vegetarian main is perfect for your Easter menu. Sprinkled with pistachios and mint, it’s a must-try lunch or dinner option.
Method
Step 1
Preheat oven to 180°C. Line a large baking tray with baking paper.
Step 2
Use a spoon to scoop out the pumpkin seeds and discard. Use a small sharp knife to cut a diamond pattern into the cut side of the pumpkin. Place pumpkin, cut-side up, on the lined tray.
Step 3
Combine the rice, pesto, egg, spinach and kale, half the pistachio and half the fetta in a medium bowl. Season. Spoon the rice mixture evenly into the pumpkin cavities. Drizzle the pumpkin with maple syrup and season. Bake for 1 1/2 hours or until the pumpkin is very tender.
Step 4
Place the pumpkin on a large serving platter. Drizzle with the extra pesto and sprinkle with the remaining pistachio and remaining fetta. Season and serve immediately.
Serve with: flat-leaf parsley leaves and mint sprigs
