Moroccan Style Stuffed Pumpkin

This delicious recipe for a Moroccan Style Stuffed Pumpkin is the perfect way to use up any leftover pumpkins from the Halloween season. It is also a lovely Autumnal dish which is sure to warm you up on those chilly evenings.

60 minutes

Basic

MAKES 8

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INGREDIENTS METHOD

1 x Medium Pumpkin
1 x 250g Whitworths Moroccan Grains - Protein By Nature
1 x Handful of Whitworths Chopped Dates
1x Handful of Whitworths Chopped Apricots
1x Red Onion
1 x Lemon / Lemon Juice
1 x Cup of Pine Nuts
1 x Tbsp of Harissa Paste

Preheat the oven to 180°C Fan.
Cut your pumpkin in half horizontally.
Scoop out the seeds and strings of the pumpkin until you have two hollow halves.
Chop your red onion into quarters.
Cover the inside and outside of your pumpkin halves in olive oil.
Cover the onion quarters in olive oil then place two in each half.
Place both halves on a baking tray and insert in the oven, leaving to roast for 45 minutes.
After 45 minutes, take the pumpkin halves out of the oven and place on a suitable surface (leave the oven on as you will be using again).
Tear the top of your Whitworths Moroccan Grains and place in the microwave for 1 minute 30 seconds (800W), then leave to stand for 30 seconds. Be careful when handling as it will be hot.
Add your grains to a mixing bowl then add one tablespoon of harissa paste and mix through.
Add your handful of pine nuts, chopped apricots and dates, then crumple in your feta cheese.
Squeeze some lemon juice on top.
Fill both halves of the pumpkin with your mix and crumple some more feta on top.
Place both of the filled halves back in the oven (180°C fan) and leave for 15 minutes.
Take the stuffed pumpkin halves out of the oven and garnish with parsley or your herb of choice.
Then enjoy!

Moroccan Style Stuffed Pumpkin

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Moroccan Style Stuffed Pumpkin

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