Enjoy sweet, seasonal pumpkin paired with a delicious Moroccan-spiced lamb filling. It’s great for dinner, or try it as a side or share plate when entertaining.
- Serves4
- Cook time1 hour 15 minutes
- Prep time20 minutes
Ingredients
- 1 whole butternut pumpkin, halved lengthways
- 2 tbs olive oil
- 1/2 brown onion, finely chopped
- 500g Coles Australian Lamb Mince
- 1 tbs Moroccan seasoning
- 1 tbs tomato paste
- 1 tbs honey
- 2 tbs flaked almonds, toasted
- 2 tbs pomegranate seeds (optional)
Nutritional information
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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 a large baking tray with baking paper. Use a spoon to scoop out the pumpkin seeds and discard. Use a small sharp knife to score a diamond pattern onto the cut side of the pumpkin. Place the pumpkin, cut-side up, on the lined tray and brush with half the oil. Bake for 1 hour or until the pumpkin is tender.Step 2
Meanwhile, heat the remaining oil in a medium frying pan over high heat. Add the onion and cook, stirring, for 2 mins or until onion softens. Add the mince and cook, stirring with a wooden spoon to break up lumps, for 5 mins or until the mince changes colour. Add the Moroccan seasoning and cook for 30 secs or until aromatic. Add the tomato paste and cook, stirring, for 5 mins or until the mixture thickens.Step 3
Spoon the mince mixture over the pumpkin and drizzle with honey. Bake for 15 mins or until the mince is golden and the pumpkin is tender.Step 4
Transfer the pumpkin to a serving plate and sprinkle with almond and pomegranate seeds, if using, to serve.
Serve with... chopped pistachio, lemon wedges, mint leaves and flat-leaf parsley leaves.
Nutrition Information
Per Serve
Energy: 1624kJ/389 Cals (19%), Protein: 30g (60%), Fat: 21g (30%), Sat fat: 5g (21%), Carb: 18g (6%), Sugar: 15g (17%), Fibre: 4g (13%), Sodium: 670mg (34%).
Stuffed pumpkin with Moroccan-spiced lamb
- Serves4
- Cook time1 hour 15 minutes
- Prep time20 minutes
Ingredients
- 1 whole butternut pumpkin, halved lengthways
- 2 tbs olive oil
- 1/2 brown onion, finely chopped
- 500g Coles Australian Lamb Mince
- 1 tbs Moroccan seasoning
- 1 tbs tomato paste
- 1 tbs honey
- 2 tbs flaked almonds, toasted
- 2 tbs pomegranate seeds (optional)
Description
Enjoy sweet, seasonal pumpkin paired with a delicious Moroccan-spiced lamb filling. It’s great for dinner, or try it as a side or share plate when entertaining.
Method
Step 1
Preheat oven to 180°C. Line a large baking tray with baking paper. Use a spoon to scoop out the pumpkin seeds and discard. Use a small sharp knife to score a diamond pattern onto the cut side of the pumpkin. Place the pumpkin, cut-side up, on the lined tray and brush with half the oil. Bake for 1 hour or until the pumpkin is tender.Step 2
Meanwhile, heat the remaining oil in a medium frying pan over high heat. Add the onion and cook, stirring, for 2 mins or until onion softens. Add the mince and cook, stirring with a wooden spoon to break up lumps, for 5 mins or until the mince changes colour. Add the Moroccan seasoning and cook for 30 secs or until aromatic. Add the tomato paste and cook, stirring, for 5 mins or until the mixture thickens.Step 3
Spoon the mince mixture over the pumpkin and drizzle with honey. Bake for 15 mins or until the mince is golden and the pumpkin is tender.Step 4
Transfer the pumpkin to a serving plate and sprinkle with almond and pomegranate seeds, if using, to serve.
Serve with... chopped pistachio, lemon wedges, mint leaves and flat-leaf parsley leaves.