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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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Celebrate special ocassions with a show-stopping stuffed pumpkin! Roasted to perfection, this hearty dish combines crispy nuts, creamy feta, and zesty lemon thyme for a festive flavour explosion.
1 Preheat the oven to 180°C. Line two baking trays with baking paper. Place the pumpkin halves, cut-side up, on a baking tray. Brush the cut side with 1 tablespoon of the oil. Roast for 1¼ hours or until just tender. Set aside to cool.
2 Arrange the walnuts and hazelnuts on second baking tray and roast for 3-5 mins or until toasted. Set aside to cool. Coarsely chop.
3 Heat the remaining oil in a large frying pan over medium heat. Add the onion and cook, stirring, for 4 mins or until softened. Add the garlic and cook, stirring, for 30 secs or until aromatic. Stir in the mushrooms and lemon thyme.
4 In a large bowl, place the onion mixture, breadcrumbs, egg, feta, baby spinach, currants and nuts bowl and stir to combine. Season.
5 Divide mixture among pumpkin shells and press down firmly. Carefully place the pumpkin shells together and tie with kitchen string to secure. Place back on baking tray and roast for 45 mins or until heated through. Transfer to a serving platter.
Calories 120 cal
Kilojoules 500 kJ
Total fat 27 g
Saturated fat 5.7 g
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