Middle eastern stuffed butternut pumpkin
Delight in the flavors of the Middle East with this stuffed butternut pumpkin recipe. Aromatic lamb mince, spiced to perfection, is combined with fluffy brown rice and zesty lemon juice, all nestled within roasted pumpkin. A dollop of Greek yogurt brings it all together in a healthy, hearty dish that's perfect for any occasion. Easy to prepare and packed with nutrients, this dish is sure to impress!
- 11 Mar 2024
- Cook time 120 min
- Prep time 20 min
- 4 Servings
- 9 Ingredients
Middle Eastern stuffed butternut pumpkin is a delightful and hearty dish that combines the sweetness of pumpkin with the rich flavors of spiced lamb and savory rice. This recipe is perfect for a cozy dinner and brings a taste of the Middle East to your table. Packed with wholesome ingredients like lamb, pumpkin, and Greek yogurt, this dish is a delicious and nutritious meal that will impress your family and friends.
Ingredients:
Instructions:
- Preheat your oven to 375°F (190°C).
- Cut the pumpkin into approximately 1-inch cubes.
- Place pumpkin on a baking sheet, drizzle with half the olive oil, and season with salt and pepper.
- Toss to coat evenly and roast in the preheated oven for about 20-25 minutes or until tender. Set aside to cool.
- While the pumpkin is roasting, cook the brown rice according to the package instructions. Set aside to cool.
- In a large skillet, heat the remaining olive oil over medium heat.
- Add the finely chopped onion and garlic, and sauté until the onion becomes translucent.
- Add the lamb mince to the skillet, breaking it apart as it cooks. Cook until the lamb is browned and cooked through.
- Stir in the spice mix and cook for an additional 2 minutes, allowing the spices to become fragrant.
- Mix in the cooked brown rice and lemon juice, ensuring everything is well combined.
- Once the pumpkin cubes have cooled slightly, gently mix them into the lamb and rice mixture.
- Transfer the mixture into your serving dish.
- Serve warm with a generous dollop of Greek yogurt on top or on the side.
- Optionally, garnish with fresh herbs like parsley or cilantro.
Tips:
- Prepping the Pumpkin: Make sure to roast the pumpkin halves until they are tender but not falling apart; this makes scooping out the flesh easier while keeping the pumpkin sturdy enough to hold the stuffing.
- Spice Mix: Use a spice mix that complements the lamb, such as a combination of cumin, coriander, cinnamon, and paprika, to bring out the rich flavors of the Middle Eastern cuisine.
- Cooking the Rice: Cook the brown rice until it is just tender but not mushy. You want the rice to maintain its structure so it blends well with the lamb mince without getting too soft.
- Combining Flavors: Let the flavors meld by allowing the stuffed pumpkin to rest for a few minutes after baking. This helps the spices and juices to permeate through the filling.
- Serving Suggestions: Serve the stuffed pumpkin with a side of Greek yogurt and a drizzle of lemon juice for added tanginess. A sprinkle of fresh herbs like parsley or mint can also elevate the dish.
This Middle Eastern stuffed butternut pumpkin dish is a wonderful combination of flavors and textures that will leave your taste buds satisfied. The tender pumpkin filled with spiced lamb and rice creates a harmonious blend of sweetness and savory goodness. Serve it with a dollop of Greek yogurt and a squeeze of lemon for a refreshing touch. Enjoy this delectable dish as a main course for a special dinner or a festive gathering.
| Nutrition Facts | |
|---|---|
| Serving Size | 560 grams |
| Energy | |
| Calories 700kcal | 28% |
| Protein | |
| Protein 33g | 23% |
| Carbohydrates | |
| Carbohydrates 70g | 19% |
| Fiber 4.09g | 11% |
| Sugar 13g | 13% |
| Fat | |
| Fat 36g | 43% |
| Saturated 15g | 49% |
| Cholesterol 90mg | - |
| Vitamins | |
| Vitamin A 1020ug | 114% |
| Choline 130mg | 23% |
| Vitamin B1 0.60mg | 50% |
| Vitamin B2 0.82mg | 63% |
| Vitamin B3 12mg | 76% |
| Vitamin B6 0.69mg | 41% |
| Vitamin B9 90ug | 21% |
| Vitamin B12 3.29ug | 137% |
| Vitamin C 27mg | 31% |
| Vitamin E 3.14mg | 21% |
| Vitamin K 7ug | 6% |
| Minerals | |
| Calcium, Ca 170mg | 13% |
| Copper, Cu 0.63mg | 0% |
| Iron, Fe 4.56mg | 41% |
| Magnesium, Mg 130mg | 32% |
| Phosphorus, P 600mg | 48% |
| Potassium, K 1420mg | 42% |
| Selenium, Se 40ug | 74% |
| Sodium, Na 100mg | 7% |
| Zinc, Zn 6mg | 58% |
| Water | |
| Water 410g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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