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15 minutes
90 minutes
105 minutes
- 1 whole butternut pumpkin, halved lengthways
- 300.00 gm cooked long-grain rice
- 130g pesto
- 1 Free Range Egg, lightly whisked
- 30g baby spinach & kale leaves
- 70g pistachio
- 100g fetta, crumbled
- 54.00 gm maple syrup
- Basil pesto, extra, to serve
- Preheat your oven to 180°C and line a large baking tray with parchment paper.
- Scoop out the pumpkin seeds with a spoon and discard them. Use a small sharp knife to cut a diamond pattern into the cut side of the pumpkin, then place it cut-side up on the lined tray.
- In a medium bowl, mix together rice, pesto, egg, spinach, kale, half of the pistachios, and half of the feta. Season the mixture. Divide the rice mixture evenly among the pumpkin cavities. Drizzle maple syrup over the pumpkins and season again. Bake for 1 1/2 hours until the pumpkin is very tender.
- Transfer the pumpkin to a beautiful serving platter. Drizzle with the extra pesto and sprinkle with the remaining pistachios and feta. Season to taste and serve promptly.
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