In season butternut pumpkin has never been better than when stuffed with tasty goodies. Perfect on its own with a side salad or with a side of lean protein
#plantforward #plantbased #vegetarian option fuel my #fitness #nzmade
1 whole large butternut pumpkin
1 cup brown Basmati Rice
2 cups vegetable broth
1/2 can black beans, drained and rinsed or canned drained brown lentils
1/2 cup crushed tomotoes
2tbsp tomato paste
1 red capsicum diced
1/4 cup freshly chopped italian parsley (pus extra for garnish)
1 teaspoon cumin
1/4teaspoon chili powder
1 teaspoon garlic powder
salt & pepper to taste
To make the butternut pumpkin bowls, preheat the oven to 200°c. Scrub the outside of the pumpkin clean and cut each in half down the middle from the stem to the root end. Scoop out the seeds and place on a baking sheet so the inside of the squash is facing up. Brush with olive oil and sprinkle each with a pinch of salt and roast in the oven for 50-60 minutes or until very soft when pierced with a fork.
When pumpkin is nice and soft, remove it from the oven and allow to cool. Scoop out the inside, leaving a 1.5-2cm border all the way around. Reserve the pumpkin you scoop out to add into the rice mix when done.
While the pumpkin is roasting, prepare the rice. Melt tbsp coconut oil in a large fry pan and add 1 cup brown Basmati rice. Cook the rice until lightly toasted and add 2 cups of stock. I use vegie stock cubes. Bring to a boil, cover, and reduce heat to low. Simmer for 15-20 minutes or until water is absorbed. Remove from heat.
Fluff rice with a fork and add black beans, tomato and paste 1/4 cup freshly chopped italian parsley, 1 teaspoon cumin, 1/4teaspoon chilli powder, and 1 teaspoon garlic powder. Mix that all up. Add salt and pepper to taste. Roughly mix in the left over baked pumpkin insides.
Spoon the rice mixture into the squash bowls to fill. Pile it in!
Top each stuffed squash with a tablespoon of grated cheese, and bake in the 200°c oven until the cheese is melted. Serve with additional parsely, pumpkin seeds a spoon of Greek yougurt or sourcream and chilli sauce