Coriander and allspice stuffed pumpkins
4
Points®
Total time: 1 hr 10 min • Prep: 20 min • Cook: 50 min • Serves: 4 • Difficulty: Easy
Transform the family staple of mince with spices, lemon and fresh pomegranate seeds.
Ingredients
Butternut pumpkin
1600 g, Buy 4 small butternut pumpkins (about 350g-400g each), halved, deseeded
Olive oil
1 tbs
Brown onion
1 medium, finely chopped
Lean beef mince, raw
250 g
Garlic
2 clove(s), crushed
Ground coriander
20 g, (1 tbs)
Ground allspice
2 tsp
Ground cinnamon
¼ tsp
Dry wholemeal couscous
⅓ cup(s), (65g)
Canned diced tomatoes
400 g, (1 x 400g can)
Mixed salad leaves
100 g, baby variety
Fat-free dressing
2 tbs, lemon and garlic
99% fat-free, plain Greek yoghurt, unsweetened
½ cup(s), (120g)
Pomegranate
40 g, (2 tbs) seeds only
Fresh flat-leaf parsley
¼ cup(s), finely choppped
Lemon(s)
1 medium, cut into wedges to serve
Instructions
1
Preheat oven to 200°C. Line a baking tray with baking paper. Place pumpkin halves, cut-side down, on prepared tray. Bake for 30 minutes or until just tender. Set aside until cool enough to handle. Scoop out the flesh, leaving a 1cm border. Chop flesh.
2
Meanwhile, heat oil in a large frying pan over medium-high heat. Cook onion, stirring, for 5 minutes or until softened. Add mince and cook, breaking up lumps, for 5-7 minutes or until browned. Add garlic, coriander, allspice and cinnamon and cook, stirring, for 1 minute or until fragrant. Add couscous and tomatoes and cook, stirring, for 4-5 minutes or until couscous is tender. Stir in pumpkin flesh. Season with salt and pepper.
3
Divide filling among pumpkin shells. Bake for 15 minutes or until browned.
4
Meanwhile, toss salad leaves and dressing in a medium bowl until well combined.
5
Top pumpkin and mince with yoghurt, pomegranate seeds and parsley.
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