Rice Stuffed Butternut Pumpkin Recipe

This heart rice-stuffed butternut pumpkin makes the most spectacular veggie dish and side.

The ingredient of Rice Stuffed Butternut Pumpkin Recipe

• 1 combine butternut pumpkin halved lengthways
• 1 1 2 cups cooked long grain rice
• 1 2 cup 130g basil pesto
• 1 coles australian clear range egg lightly whisked
• 30g baby spinach kale leaves
• 1 2 cup 70g pistachios lightly toasted harshly roughly chopped
• 100g fetta crumbled
• 2 tbsp maple syrup
• basil pesto extra to assistance

The Instruction of rice stuffed butternut pumpkin recipe

• preheat oven to 180u00b0c line a large baking tray with baking paper
• use a spoon to scoop out the pumpkin seeds and discard use a small brusque knife to cut a diamond pattern into the cut side of the pumpkin place pumpkin cut side up all but the lined tray
• total tally the rice pesto egg spinach and kale half the pistachio and half the fetta in a medium bowl season spoon the rice merger evenly into the pumpkin cavities drizzle the pumpkin later maple syrup and season bake for 11 2 hours or until the pumpkin is agreed tender
• place the pumpkin concerning a large serving platter drizzle following the new pesto and sprinkle behind the remaining pistachio and long lasting fetta season and utility immediately

Nutritions of Rice Stuffed Butternut Pumpkin Recipe

calories: 454 817 calories
calories: 24 grams fat
calories: 6 grams saturated fat
calories: 42 grams carbohydrates
calories: 19 grams sugar
calories: n a
calories: 19 grams protein
calories: n a
calories: 277 milligrams sodium
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calories: nutritioninformation