Free Healthy Recipe - Stuffed Pumpkin with Spinach and Fetta

Dairy free, Gluten free, Low carbohydrate, Low fat, Wheat Free

This extraordinarily easy recipe looks beautiful and makes a beautiful meal on its own or as an accompaniment to plain grilled chicken, red meat or fish.

1 bunch silverbeet, stalks removed and chopped
6 sundried tomatoes drained and blotted of oil
2 tbsp pine nuts, dry roasted
100 grams goat's fetta

Preheat the oven to 190 degrees Celsius.
Cut the lid off the top of each pumpkin and scoop the seeds from the centre.

Place on a baking sheet with the lids back on and bake in the oven for 40 - 50 minutes or until tender. Bring a large pan of salted water to the boil and add the silverbeet to boil for 2 minutes. Drain thoroughly.
Scoop the pumpkin flesh out of the pumpkins leaving enough around the edges to hold the pumpkin upright. Combine the pumpkin with silverbeet, sun dried tomatoes, pinenuts, fetta and cracked pepper. Stuff the mixture back into the pumpkin and replace the lid. Reduce the heat to 180C and return to the oven for a further 10 - 15 minutes.

Serves 2 as a main dish for lunch or 4 people as a side dish or entrée.

Note: Golden nugget pumpkins and dumpling pumpkins (small green and yellow mottled skinned pumpkins) are available from quality fruit and vegetable stores.

Makes 4 servings (serve = serves 2 as a main meal or 4 as an entree or side dish (kj content is for 4 serves))

Scale recipe to serves

Prep Time: 20 mins
Cooking Time: 1 hr 5 mins
Ready in: 1.5 hrs

Suitable for:
Dinner, Entree, Side Dish
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Nutritional Information - Per Serve
Kj 725 kj
Calories 173 kcal
Fat 9.8 g
Saturated Fat 2.9 g
Total Carbohydrate 9.1 g
Total Protein 8.5 g
Fibre 8.7 g

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