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Spiced Stuffed Roast Pumpkin with Lemon Tahini Dressing
THE COOK'S PANTRY16Ingredients
75Minutes
450Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 whole pumpkin (kent, around 2/ 2.5kg)
- 1/3 cup olive oil (cobram)
- 1 brown onion (diced)
- 2 tsp. ground cumin
- 1 tsp. 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 Tbsp. lemon juice
- 1 Tbsp. olive oil
- 2 Tbsp. tahini paste (Coles)
- 1 Tbsp. maple syrup (Coles)
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NutritionView More
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450Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories450Calories from Fat340 |
| % DAILY VALUE |
| Total Fat38g58% |
| Saturated Fat6g30% |
| Trans Fat |
| Cholesterol10mg3% |
| Sodium200mg8% |
| Potassium480mg14% |
| Protein9g |
| Calories from Fat340 |
| % DAILY VALUE |
| Total Carbohydrate23g8% |
| Dietary Fiber5g20% |
| Sugars11g |
| 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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