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Photo of Coriander and allspice stuffed pumpkins by WW

Coriander and allspice stuffed pumpkins

Total Time
1 hr 10 min
20 min
50 min
Transform the family staple of mince with spices, lemon and fresh pomegranate seeds.


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


2 clove(s), crushed

Ground coriander

20 g, (1 tbs)

Ground allspice

2 tsp

Ground cinnamon

¼ tsp

Dry wholemeal couscous

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)


40 g, (2 tbs) seeds only

Fresh flat-leaf parsley

¼ cup(s), finely choppped


1 medium, cut into wedges to serve


  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.


SERVING SUGGESTION: Lemon wedges and salad. TIP: If you prefer, you can substitute the beef with chicken or turkey mince.