Stuffed Pumpkin


  • 1 whole jap pumpkin
  • dash of olive oil
  • 2 garlic cloves, finely chopped
  • 1 red onion or leek, finely chopped
  • 2 sprigs rosemary, stalks removed and leaves finely chopped
  • 2 Tbs parsley
  • 100g brown rice
  • 55g Currants
  • 30g dried apricots, chopped
  • 50g pecans, roughly chopped
  • 50g almonds, roughly chopped
  • 300ml chicken stock
  • large handful baby spinach
  • zest of 1 lemon
  • sour cream, to serve


1. Cut the top off the pumpkin and set aside.
2. Scoop out the seeds and discard.
3. Remove a little pumpkin flesh so there is a hollow for your stuffing. Finely chop the scooped-out pumpkin.
4. Heat a dash of oil in large frying pan. Add chopped pumpkin, garlic, onion or leek and herbs and cook, stirring occasionally, for 10 mins till onion soft.
5. Add rice, currants, apricots and nuts and cook for 3 minutes.
6. Add stock and cook, covered for about 35 minutes.
7. Add spinach and allow to wilt.
8. Preheat oven to 180C.
9. Fill the pumpkin with the stuffing.
10. Wrap in alfoil and place on baking tray.
11. Cook at least 1 hour or until easily pierced with a thin knife - don't pierce too much as you can see the pierces when served.
12. Serve in wedges with a dollop of sour cream