A perfect combination of flavours and textures, this nutritious vegetarian recipe makes a perfect meal or side dish.
Preheat oven to 180 degrees Celsius.
Scoop out the pumpkin seeds. Place the pumpkin face up on a lined baking tray and roast for 70 minutes.
Remove from oven to cool and place in the refrigerator overnight.
Preheat oven to 180 degrees Celsius.
Remove the pumpkin from the fridge. Scoop out the middle flesh of the pumpkin to form a bowl shape, slice the scooped pumpkin and place in a bowl.
Heat a frypan over a medium heat. Add the olive oil, Spanish onion, garlic and mushrooms. Cook until soft and fragrant. Add the kale, vegetable stock, pepper and coconut aminos and cook for a further 3 minutes. Remove and transfer into the bowl with the pumpkin.
Add the feta, slivered almonds and mix well.
Spoon the mixture into each of the hollowed pumpkins and top with grated cheese.
Place in the oven for 25 minutes.
Serve with chopped fresh parsley.
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Ingredients
Directions
Preheat oven to 180 degrees Celsius.
Scoop out the pumpkin seeds. Place the pumpkin face up on a lined baking tray and roast for 70 minutes.
Remove from oven to cool and place in the refrigerator overnight.
Preheat oven to 180 degrees Celsius.
Remove the pumpkin from the fridge. Scoop out the middle flesh of the pumpkin to form a bowl shape, slice the scooped pumpkin and place in a bowl.
Heat a frypan over a medium heat. Add the olive oil, Spanish onion, garlic and mushrooms. Cook until soft and fragrant. Add the kale, vegetable stock, pepper and coconut aminos and cook for a further 3 minutes. Remove and transfer into the bowl with the pumpkin.
Add the feta, slivered almonds and mix well.
Spoon the mixture into each of the hollowed pumpkins and top with grated cheese.
Place in the oven for 25 minutes.
Serve with chopped fresh parsley.
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