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Home  >  Inspire & Create  >  Christmas  >  Rice & Fetta Stuffed Pumpkin


Rice & Fetta Stuffed Pumpkin


30 mins (+ cooling time)







Rice & Fetta Stuffed Pumpkin


  • 2kg butternut pumpkin, halved lengthways
  • 2 tbs olive oil
  • ½ cup (50g) walnuts
  • ½ cup (100g) brown rice
  • 1 small brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 tsp finely chopped rosemary
  • Pinch of ground cinnamon
  • 400g can lentils, rinsed, drained
  • 100g fetta, crumbled
  • 30g baby spinach leaves, chopped
  • Tomato chutney, to serve


  1. Preheat oven to 190°C. Place the pumpkin halves, cut-side up, on a baking tray. Brush the cut side with half the oil. Roast for 1¼ hours or until just tender. Set aside to cool.
  2. Meanwhile, arrange the walnuts on a baking tray and roast with the pumpkin for 3-5 mins or until toasted. Set aside to cool. Coarsely chop.
  3. While the pumpkin is cooking, cook the rice in a saucepan of boiling water for 30 mins or until tender. Drain well.
  4. Heat the remaining oil in a large frying pan over medium heat. Add the onion and cook, stirring, for 4 mins or until softened. Add the garlic and cook, stirring, for 30 secs or until aromatic. Stir in the rosemary and cinnamon.
  5. Place the rice, onion mixture, lentils, fetta, baby spinach and walnut in a large bowl and stir to combine. Season.
  6. Use a spoon to remove pumpkin seeds and membrane and discard. Scoop out flesh, leaving a 2cm-thick shell. (Keep the flesh for another use.)
  7. Divide rice mixture among pumpkin shells and press down firmly. Carefully place the pumpkin shells together and tie with kitchen string to secure. Place on a baking tray and roast for 45 mins or until heated through. Transfer to a serving platter. Cut into slices and serve with tomato chutney.

Energy 1820kJ/Cals 435 Protein 17g Fat 18g Sat Fat 4g Sodium 216mg Carb 45g Sugar 17g Dietary Fibre 10g

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