Baked Stuffed Pumpkin
Average Rating
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A terrific side dish that goes with most meats and is great for any occasion.
Servings Prep Time Cook Time
8 0 mins 0 mins
Ingredients
Directions
1. Choose a large pumpkin of uniform width. Cut in half widthways and steam the two halves until the flesh begins to soften. Scoop out a hollow in each one, leaving about 1 inch thickness intact. Use the pumpkin in soup.
2. Saute the onion and garlic in oil until soft.
3. Add the spices and cashews and cook for 3 minutes.
4. Add the tomatoes and sultanas and cook for 2 minutes.
5. Finally add the rice, tomato paste and yoghurt and mix well. Season.
6. Divide the filling equally between the pumpkin shells, packing it in tightly.
7. Put the filled shells into a large baking tray, cover with foil and bake at 350 °F (175 °C) for 45 minutes, making sure pumpkin is completely cooked.
Nutrition summary
There are 203 calories in 1 serving of Baked Stuffed Pumpkin.
Calorie split: 14% fat, 75% carbs, 11% protein.
Nutrition Facts
Serving Size 1 serving
Amount Per Serving
Calories
203
 
% Daily Values*
Total Fat
3.38g
4%
Saturated Fat
0.719g
4%
Trans Fat
-
Polyunsaturated Fat
0.72g
Monounsaturated Fat
1.576g
Cholesterol
0mg
0%
Sodium
84mg
4%
Total Carbohydrate
41.24g
15%
Dietary Fiber
3.6g
13%
Sugars
8.18g
Protein
5.88g
Vitamin D
-
Calcium
77mg
6%
Iron
2.94mg
16%
Potassium
1036mg
22%
Vitamin A
855mcg
95%
Vitamin C
26.5mg
29%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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