Name: Middle Eastern stuffed butternut pumpkin
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 1
Ingredients: 1.6kg small butternut pumpkin, halved lengthways; 18.20 gm extra virgin olive oil; 1 brown onion, finely chopped; 350g lamb mince; 10.00 gm Moroccan spice mix; 3 garlic cloves, crushed; 200.00 gm cooked brown rice (see note); 125.00 ml finely chopped fresh coriander leaves; 82.50 ml slivered almonds, toasted; 52.50 gm lemon juice; 375.00 ml Greek-style yoghurt; Fresh coriander leaves, to serve; Toasted slivered almonds, extra, to serve

Middle Eastern stuffed butternut pumpkin

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Prep Time:
20 minutes

Cook Time:
120 minutes

Total Time:
140 minutes

Satisfy your family with tasty stuffed butternut pumpkin on a budget.

Ingredients:

1.6kg small butternut pumpkin, halved lengthways
18.20 gm extra virgin olive oil
1 brown onion, finely chopped
350g lamb mince
10.00 gm Moroccan spice mix
3 garlic cloves, crushed
200.00 gm cooked brown rice (see note)
125.00 ml finely chopped fresh coriander leaves
82.50 ml slivered almonds, toasted
52.50 gm lemon juice
375.00 ml Greek-style yoghurt
Fresh coriander leaves, to serve
Toasted slivered almonds, extra, to serve

Instructions:

Preheat your oven to a toasty 220C/200C fan-forced, then elegantly line your baking tray with a sheet of baking paper.
Clean out pumpkin seeds and membranes. Place pumpkin, cut-side down, on a baking tray lined with foil, cover tightly with foil, and roast for 1 hour.
Heat oil in a large frying pan over medium heat. Saute the onion until softened for about 5 minutes. Increase heat to high, add the mince, and cook until browned for about 3 minutes. Stir in the spice mix and 2/3 of the garlic for an additional minute. Lastly, mix in rice, coriander, almonds, 1 1/2 tablespoons lemon juice, and season with salt and pepper. Combine everything well.
1. Carefully scoop out pumpkin flesh, leaving a 2cm border around the edges of the pumpkin halves. Finely chop the pumpkin flesh and mix it into the lamb. Fill the pumpkin cavities with the mixture, cover with foil, and roast until the pumpkin is very tender, about 1 hour.
In a small bowl, mix together yoghurt, remaining lemon juice, and garlic. Season with salt and pepper. Drizzle the pumpkin with the yoghurt sauce and garnish with coriander leaves and extra almonds before serving.

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