Stuffed Mini Pumpkins
PREP TIME: 20 minutes
COOK TIME: 30 minutes and 15 minutes
Ingredients
Submitted by Deanna who described this recipe on our Gardens
for Foodies Tour.
* 4 "Jack-be-Little' Pumpkins (sourced from Kings Seeds if
growing your own) otherwise
use mini-pumpkins
* 1 cup of cooked Israeli Cous Cous (or normal cous cous or 50/50
rice and quinoa)
Mix some or all of the following:
* Sundried Tomatoes
* Kalamata Olives
* Fetta
* Spring Onions
* Pinenuts/almonds
* Fresh herbs
Dressing:
* 2T Olive Oil
* 1t Smoked Paprika
* 3-4T Lemon Juice
* 1t Honey
Salt and Pepper
Directions
Mix together the stuffing ingredients.
Mix together the dressing ingredients and combine with the
stuffing.
Cut tops of pumpkins and scoop out seeds. Brush with
Olive Oil inside and out.
Bake for 20-30 mins in moderate oven.
Stuff with Cous Cous mixture and bake for another 10-15
mins.
Perfect with steak or chicken for a main or salad and crusty bread
for lunch. Delicious!