Baked Stuffed Pumpkin

Ingredients

• 0.12 cup yogurtNutrition
• 1/2 tsp cumin powderNutrition
• 1/2 tsp cayenne pepperNutrition
• 1/4 tsp saltNutrition
• 1/4 cup raisinsNutrition
• 1 sprig cilantroNutrition
• 2 cloves garlic, crushedNutrition
• 1 large onion, choppedNutrition
• 2 medium whole tomatoes, dicedNutrition
• 1 tbsp tomato pasteNutrition
• 1 1/2 oz cashew nutsNutrition
• 3 cups cooked brown riceNutrition
• 4 lbs pumpkin (large)Nutrition

Directions

1. 1Choose a large pumpkin of uniform width. Cut in half widthways and steam the two halves until the flesh begins to soften. Scoop out a hollow in each one, leaving about 1 inch thickness intact. Use the pumpkin in soup.
2. 2Saute the onion and garlic in oil until soft.
3. 3Add the spices and cashews and cook for 3 minutes.
4. 4Add the tomatoes and sultanas and cook for 2 minutes.
5. 5Finally add the rice, tomato paste and yoghurt and mix well. Season.
6. 6Divide the filling equally between the pumpkin shells, packing it in tightly.
7. 7Put the filled shells into a large baking tray, cover with foil and bake at 350 °F (175 °C) for 45 minutes, making sure pumpkin is completely cooked.

Nutrition per serving

Related recipes

• Baked Oats

  398 kcal per serving

• Baked Cod

  243 kcal per serving

• Baked Oatmeal

  363 kcal per serving

• Baked Tilapia

  165 kcal per serving

• Baked Salmon

  218 kcal per serving

• Baked Apples

  68 kcal per serving