Preparation time is 30minutes
Cook time is 1hours 20minutes
Total time is 1hours 50minutes
Serve is for 4 people
Difficulty level: 3 out of 4
11 Ingredients
Number of servings
4
- 2 butternut pumpkins, halved
- 5milliliter extra virgin olive oil cooking spray
- 2teaspoons ground cumin
- 1 bunch coriander
- 250grams Woolworths brown microwave rice
- 420grams no-added-salt chickpeas, rinsed, drained
- 2 cloves garlic, crushed
- 1 lemon, zested, juiced
- 1/2 cup light smooth ricotta
- 1/2 cup almond kernels, roughly chopped
- 1 long green chilli, sliced
Nutrition per serving
2600kJ / 620Cal
2600 Kilojoules or 620 Calories
30% of daily energy intake*
Protein
19.6grams
Fat
16.3grams
Carbs
90.5grams
Sugars
13.6grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Roasted with a flavourful spice rub, this barbecued pumpkin recipe makes a delicious, hearty meat-free meal that is sure to satisfy everyone at the table.
Instruction tip
Use-it-up tip:Clean seeds well, then boil for 5-10 minutes. Dry seeds on paper towel, then toss with oil, salt and pepper. Bake at 180°C/160°C fan-forced for 8-10 minutes.
Method
Step 1 of 4
Remove and discard seeds from pumpkins. Place pumpkin, cut-side up, in a large roasting pan. Score top of each pumpkin in a crisscross pattern. Spray pumpkin with oil and sprinkle with cumin. Season with pepper.
Step 2 of 4
Preheat a barbecue grill (with hood closed) on medium-high heat. Pick half of the coriander leaves and finely chop. Combine rice, chickpeas, garlic, chopped coriander, lemon zest and juice in a bowl. Season with pepper.
Step 3 of 4
Place pumpkin (in the roasting pan) on the unheated side of the barbecue. Cook, with hood closed, for 1 hour and 20 minutes or until the pumpkin is tender, spooning rice mixture into holes in the pumpkin in the final 20 minutes.
Step 4 of 4
Dollop each pumpkin with ricotta. Sprinkle with almonds, chilli and remaining coriander. Serve.
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