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Pumpduken

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