Pumpduken (3 )
A tasty vegetarian version of the turducken principle, can be served as a main or side, crammed with beta carotene for healthy gastric, eye and skin health.
Ingredients
Ingredients
| 2 kg butternut pumpkin |
| 1/3 cup crushed walnuts |
| 1 1/2 cup cooked brown rice |
| 1 chopped red onion |
| 2 cloves chopped garlic |
| 100 grams crumbled feta |
| 1 grams beaten egg |
| 2 teaspoons chopped rosemary leaves |
| 1 Large red capsicum halved and deseeded |
| 1 long zucchini halved and deseeded (to make a well in each side) |
| 1/2 cup carrot finely chopped |
| String to tie the pumpduken |
| Chunky tomato salsa to serve |
| Extra virgin olive oil for basting |
Pumpduken Directions
Preheat the oven to 180C
Cut the pumpkin in half and bake for 30 minutes until tender, take out of the oven
Place the walnuts in the oven for 5 minutes and remove
Scrape the middle out of each pumpkin half to make a well leaving a 2 cms thick outer wall of the pumpkin for the inner ingredients, set aside
In a heavy bottomed pan heat some olive oil, soften garlic and onion for about one minutes, stir through the rosemary leaves
Mix rice, onion, garlic, fetta, and egg in a large bowl
Press the mixture down inside the pumpkin, leave a little of the mixture for packing around the inner vegetables
Press the capsicum halves, one in each side of the pumpkin and press down
Mix walnut and chopped carrot together in a bowl
Place a zucchini half inside the capsicum and fill with chopped carrot and walnut mixture
Fill the remaining space between the capsicum and zucchini with the last of the rice mixture
Press everything down and gently place two halves of the pumpkin together and tie with string to keep together
Place on a baking tray and bake for 60 – 80 minutes until pumpkin is soft to touch
Gently remove the string and cut into slices and serve on with tomato salsa
Nutrition facts
Per Serving
| Fibers (g): | 3g |
