Preheat the oven to 190 degrees Celsius. Place the pumpkin halves, cut-side up, on a baking tray. Brush the cut sides with oil. Pop in the oven and roast for an hour and a quarter or until just tender. Set aside to cool.
Prepare the rice for the stuffing while the pumpkin is roasting. Cook in a saucepan of boiling water for 30 minutes or until tender then drain well.
To toast the walnuts for the stuffing, arrange on a baking tray and roast for 3 to 5 minutes. Cool then chop.
To finish the stuffing, heat oil in a large frying pan over medium heat. Cook onion, stirring, for 4 minutes until it softens. Add garlic and cook for 30 seconds or until aromatic then stir in rosemary and cinnamon.
Put the rice and onion mixture in a large bowl. Add lentils, fetta, baby spinach and toasted walnuts. Season the stuffing with salt and pepper. Stir to combine.
Use a spoon to remove the pumpkin seeds and membrane and discard. Scoop out the flesh leaving a 2cm thick shell.
To stuff the pumpkin, divide stuffing 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 minutes or until heated through. Cut into slices and serve with tomato chutney. This rice and fetta stuffed pumpkin makes a delicious vegetarian roast.
Preheat the oven to 190 degrees Celsius. Place the pumpkin halves, cut-side up, on a baking tray. Brush the cut sides with oil. Pop in the oven and roast for an hour and a quarter or until just tender. Set aside to cool.
Prepare the rice for the stuffing while the pumpkin is roasting. Cook in a saucepan of boiling water for 30 minutes or until tender then drain well.
To toast the walnuts for the stuffing, arrange on a baking tray and roast for 3 to 5 minutes. Cool then chop.
To finish the stuffing, heat oil in a large frying pan over medium heat. Cook onion, stirring, for 4 minutes until it softens. Add garlic and cook for 30 seconds or until aromatic then stir in rosemary and cinnamon.
Put the rice and onion mixture in a large bowl. Add lentils, fetta, baby spinach and toasted walnuts. Season the stuffing with salt and pepper. Stir to combine.
Use a spoon to remove the pumpkin seeds and membrane and discard. Scoop out the flesh leaving a 2cm thick shell.
To stuff the pumpkin, divide stuffing 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 minutes or until heated through. Cut into slices and serve with tomato chutney. This rice and fetta stuffed pumpkin makes a delicious vegetarian roast.
Everyone will want a slice of this hearty stuffed pumpkin. Packed with a flavoursome filling, it’s the ultimate meat-free main.
Nutritional analysis is an estimate only and uses Coles branded products where possible. It excludes 'to serve' and 'serve with' suggestions. Check ingredient labels to ensure they meet your specific dietary needs and consult a health professional before changing your diet. See dietary information for more details. Percentage daily intake information is calculated based on an average adult energy intake of 8700kJs.
Method
Step 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 1 1/4 hours or until just tender. Set aside to cool.
Step 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.
Step 3
While the pumpkin is cooking, cook the rice in a saucepan of boiling water for 30 mins or until tender. Drain well.
Step 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.
Step 5
Place the rice, onion mixture, lentils, fetta, baby spinach and walnut in a large bowl and stir to combine. Season.
Step 6
Use a spoon to remove pumpkin seeds and membrane and discard. Scoop out the flesh, leaving a 2cm-thick shell. (Keep the flesh for another use.)
Step 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.
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 1 1/4 hours or until just tender. Set aside to cool.
Step 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.
Step 3
While the pumpkin is cooking, cook the rice in a saucepan of boiling water for 30 mins or until tender. Drain well.
Step 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.
Step 5
Place the rice, onion mixture, lentils, fetta, baby spinach and walnut in a large bowl and stir to combine. Season.
Step 6
Use a spoon to remove pumpkin seeds and membrane and discard. Scoop out the flesh, leaving a 2cm-thick shell. (Keep the flesh for another use.)
Step 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.
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