Preparation time is 30minutes
Cook time is 1hours 25minutes
Total time is 1hours 55minutes
Serve is for 8 people
Difficulty level: 3 out of 4
15 Ingredients
Number of servings
8
- 60grams pumpkin kernels
- 2kilograms whole Kent pumpkin
- 1 carrot (grated)
- 1/3 cup coriander
- 1 red onion (finely chopped)
- 1 zucchini (grated)
- 2tablespoons olive oil
- 1/2teaspoons chilli flakes
- 2teaspoons ground cumin
- 1/2 cup raw buckwheat
- 1/2 cup diced feta
- 1 free range egg (whisked)
- 1/2 cup tricolour quinoa
- 1/4 cup sultanas
- 2 cloves garlic, crushed
Nutrition per serving
906kJ / 216Cal
906 Kilojoules or 216 Calories
10% of daily energy intake*
Protein
7.8grams
Fat
10.5grams
Carbs
22.4grams
Sugars
6.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Rinse buckwheat and quinoa in cold water. Add to a saucepan with 3 cups boiling water and cook over medium heat for 8 minutes or until just tender. Drain and transfer to a large bowl. Add onion, garlic, grated vegetables, spices, coriander, feta, sultanas and pumpkin kernels. Stir well to combine. Add egg and oil, season and stir well.
Step 2 of 3
Preheat oven to 180°C. Carefully cut a lid from pumpkin. Scoop out seeds and pulp. Add filling. Wrap pumpkin in foil and place onto a roasting pan. Add pumpkin lid to pan. Bake for 1 hour, removing pumpkin lid after 30 minutes or when tender.
Step 3 of 3
Open foil from top part of pumpkin. Bake for a further 15 minutes or until pumpkin is tender when pierced with a small knife. Transfer to a serving platter. Cut into wedges to serve.
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