Spiced Stuffed Roast Pumpkin with Lemon Tahini Dressing

THE COOK'S PANTRY
16Ingredients
75Minutes
450Calories

Ingredients

US|METRIC
  • 1 whole pumpkin (kent, around 2/ 2.5kg)
  • 1/3 cup olive oil (cobram)
  • 1 brown onion (diced)
  • 2 teaspoons ground cumin
  • 1 teaspoon ground cinnamon
  • 2 cups curly kale (stems removed, finely chopped)
  • 2/3 cup vegetable stock
  • 1 packet cous cous (Ainsley Harriot Moroccan Medley)
  • 1/3 cup pistachio nuts (roughly chopped-plus extra to serve)
  • 1/3 cup almonds (roast, roughly chopped)
  • 1/3 cup dried cranberries (craisins)
  • 1 cup Greek yoghurt (plain)
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • 2 tablespoons tahini paste (Coles)
  • 1 tablespoon maple syrup (Coles)
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    NutritionView More

    450Calories
    Sodium8% DV200mg
    Fat58% DV38g
    Protein18% DV9g
    Carbs8% DV23g
    Fiber20% DV5g
    Calories450Calories from Fat340
    % DAILY VALUE
    Total Fat38g58%
    Saturated Fat6g30%
    Trans Fat
    Cholesterol10mg3%
    Sodium200mg8%
    Potassium480mg14%
    Protein9g18%
    Calories from Fat340
    % DAILY VALUE
    Total Carbohydrate23g8%
    Dietary Fiber5g20%
    Sugars11g22%
    Vitamin A60%
    Vitamin C45%
    Calcium20%
    Iron15%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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