An impressive festive main for your guests with dietary requirements, this stuffed pumpkin recipe is vegetarian and gluten-free. For more food ideas and recipe inspiration, join the Coles Cooking Club Facebook group at coles.com.au/colescookingclub.
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.
Preheat oven to 160°C. Line a large baking tray with baking paper. Place the pumpkin halves, cut-side up, on the lined tray. Brush with 1 tbs oil and season. Bake for 1 hour or until just tender. Set aside to cool.
Meanwhile, heat a chargrill on medium. Spray the capsicum, zucchini and eggplant with olive oil spray. Cook for 2-3 mins each side or until lightly charred and tender. Add the asparagus and cook for 2 mins or until just tender.
Heat the remaining oil in a medium frying pan over medium heat. Add the mushroom, onion and garlic and cook, stirring, for 5 mins or until tender. Season. Set aside for 5 mins to cool. Add parsley and fetta and toss to combine.
Increase oven to 200°C. Line a large baking tray with baking paper. Scoop out some of the pumpkin flesh, leaving a 2-3cm shell. Arrange eggplant, zucchini and capsicum in the pumpkin halves. Spoon over mushroom mixture. Top with the asparagus and press down gently.
Carefully place the pumpkin halves together and tie with kitchen string to secure. Place on the lined tray. Lightly spray with olive oil spray. Bake for 20-30 mins or until tender. Set aside for 10 mins to cool.
Transfer to a large serving platter. Cut into slices to serve.
Serve with baby rocket leaves
From ham and turkey to pork and prawns, Christmas dinner is a breeze with Coles.
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Tripled smoked over Beechwood chips for a rich, smooth flavour.