Stuffed Pumpkin

    (456)
    1 hour

    Vegetables, chickpeas, sultanas and couscous inside a butternut or jap pumpkin. You can experiment with different vegetables or add diced chicken. For vegetarians; substitute vegetable stock for the chicken stock.


    402 people made this

    Ingredients
    Serves: 4 

    • 2 pumpkins, halved and seeded (~20cm diameter)
    • 2 tablespoons olive oil
    • 2 cloves garlic, diced
    • 2 stalks celery, diced
    • 2 carrots, diced
    • 1 cup chickpeas, drained
    • 1/2 cup sultanas
    • 1 1/2 tablespoons ground cumin
    • 1 pinch salt and pepper, to taste
    • 435ml chicken stock
    • 1 cup uncooked couscous

    Directions
    Preparation:15min  ›  Cook:45min  ›  Ready in:1hour 

    1. Preheat oven to 180 degrees C.
    2. Arrange pumpkin halves cut side down on a baking tray. Bake 30 minutes or until tender.
    3. Heat the olive oil in a frypan over medium heat. Stir in the garlic, celery and carrots then cook 5 minutes. Mix in the chickpeas and sultanas. Season with cumin, salt and pepper then continue to cook and stir until vegetables are tender.
    4. Pour the chicken stock into the frypan and mix in the couscous. Cover frypan and turn off heat. Allow couscous to absorb liquid for 5 minutes. Stuff pumpkin halves with the frypan mixture to serve.

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    Reviews and Ratings
    Global Ratings:
    (456)

    Reviews in English (332)

    by
    55

    Wow, this was great! I didn't think I would like the raisins, but they were perfect. Smells much spicier than it is. I think the spice level is just right. Five stars.  -  30 Mar 2006  (Review from Allrecipes USA and Canada)

    by
    53

    Great recipe! My MIL does not like celery, so I added some Granny Smith apple and a little red onion instead. I used low sodium broth and just a pinch of salt which ended up being much too little. This was so easy to make. The cous cous is just as great on its own as with the squash.  -  17 Sep 2006  (Review from Allrecipes USA and Canada)

    by
    42

    This is a great and very easy recipe. One of the best that I have found for couscous. I cook the acorn or butternut squash in the microwave for about 8-9 minutes which is a real time saver. If you are saving calories use diet pancake syrup instead of brown sugar and melted butter.  -  05 Dec 2005  (Review from Allrecipes USA and Canada)

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