Stuffed butternut pumpkin with feta

Stuffed butternut pumpkin with feta

3.9 64 rating

Prep. 20 min

Total 1 h 50 min

4 portions

Ingredients

butternut pumpkin cut into halves lengthways
1
olive oil
40 g
fresh thyme leaves only
1 sprig
fresh rosemary (approx. 10 cm long), leaves only, finely chopped
1 sprig
water
600 g
quinoa
100 g
red onion cut into halves
1
garlic clove
1
celery stalk cut into pieces
1
carrot cut into pieces
1
sweet corn cob kernels removed
1
ground cumin
½ tsp
currants
20 g
pine nuts toasted
30 g
fresh coriander roots, stems and leaves, sliced
1 - 2 sprigs
tamari sauce
2 tsp
sunflower seeds for sprinkling
feta cheese for crumbling
70 g

Difficulty

medium

Nutrition per 4 portions

Sodium 1408.8 mg

Protein 66.3 g

Calories 7913.6 kJ / 1884.2 kcal

Fat 94.9 g

Fibre 46.8 g

Saturated Fat 20.8 g

Carbohydrates 170.8 g

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Also featured in

Vegetarian Cooking 10 Recipes
Australia and New Zealand

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