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Parmesan Weet-Bix Stuffed Pumpkins

Serves: 4
Prep: 20
Cook: 60

    A dish that’s the epitome of festive comfort food, nutritious and flavoursome with a textured crunch.   

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    Ingredients

    • 2 small butternut pumpkins
    • 2 cups reduced salt vegetable stock
    • 1 cup Israeli couscous
    • 1 teaspoon oil
    • 1 1/2 cups chopped kale
    • 1/4 cup pomegranate arils
    • 1 1/2 tablespoon flaked almonds, toasted
    • 1 1/2 tablespoons coconut flakes, toasted
    • 1 1/2 tablespoons nutritional yeast
    • 1 teaspoon lemon zest

    Method

    1. Step 1

      Halve the pumpkins and scoop out seeds. Score the flesh with a sharp knife.
    2. Step 2

      Place pumpkin halves on an oven tray and bake in a hot oven, 200°C, for 45-50 minutes or until pumpkin flesh is cooked through.
    3. Step 3

      Place stock in a saucepan and bring to the boil. Add couscous reduce heat and simmer covered for 15 minutes, stirring occasionally. Stir, cover and set aside.
    4. Step 4

      Heat oil in a skillet and sauté kale until wilted.
    5. Step 5

      Stir kale and remaining ingredients through couscous
    6. Step 6

      Scoop out majority of pumpkin flesh with a spoon leaving 1.25cm pumpkin around the boarder and 2cm at the base. Transfer couscous mixture into pumpkin shells.
    7. Step 7

      Return back to oven and bake in hot oven, 200°C, for 10 minutes or until warmed through.

    Tips

    • Looking for extra crunch? We recommend combining 2 crushed Weet-Bix, with 1 tbsp grated Parmesan cheese and 2 tbsp olive oil in a small mixing bowl. Sprinkle over the couscous mixture before step 7, then bake in the oven until lightly golden on top.
    • Choose small butternut pumpkins otherwise serving size is too large
    • Keep left over pumpkin to use as a side or use in scones, sweet loaf etc.
    • Israeli couscous is the big brother of the more common couscous. It needs to be cooked rather than soaked.

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