Say hello to my new favourite way to eat pumpkins – stuffed full of goodies! These little babes were sitting in my kitchen for the last couple of weeks and I was desperate to find a way to use them whilst keeping their pretty shapes in tact.
The whole thing is ready in the time it takes to cook the pumpkins, so around 45 minutes. Perfect for a midweek meal or a party with friends, they’re sure to be a talking point at the dinner table. I’m crushing on their little hats too, so cute!
They’d be great for Christmas or Thanksgiving, anything with cranberries and pomegranate always makes me feel like winter has arrived.
The filling is made with giant cous cous (infinitely more delicious than regular cous cous imo), kale, peppers, pomegranate and cranberries. Spiced with cumin, paprika, oregano, chilli and garlic – they’re SO delicious, with just the right amount of sweet and spice. I may even just make the filling on it’s own to serve as a side after pumpkin season, it’s that good!
Baking pumpkins makes them so deliciously soft and tender inside, it’s a must try. Stuffing them takes them to the next level though and the options are endless.
If you have any filling left over it makes for a delicious lunchbox filling – it tastes just as flavourful served cold.
If you can’t get hold of giant cous cous, you can use your favourite grain, regular cous cous, millet, rice or quinoa would be great alternatives! Just cook the grain as required and add to the recipe as below. Try and get your hands on giant cous cous if you can, the texture is something else!
You’re going to love these. They’re –
- Bursting with flavour
- Easy to prepare
- Packed with veggies
- Hearty and satisfying
I’d be super happy to hear if you try these stuffed pumpkins. Take a snap and tag me on Instagram (favourite) or leave me a comment below.
- 5 small - medium size pumpkins
- 1 cup giant cous cous
- 2.5 cups water
- 3 tbsp olive oil
- 1 red onion, diced
- 1 red pepper, diced
- 1 yellow pepper, diced
- ½ cup kale, shredded
- 3 cloves garlic, minced
- 1 red chilli
- 2 tsp cumin
- 1 tsp oregano
- 1 tsp smoked paprika
- 1 lime, juiced
- ½ cup dried cranberries, chopped
- ½ cup pomegranate arils
- salt and pepper, to taste
- Preheat oven to 180•c. Wash pumpkins and dry skin. Spray with a little oil and pop into the oven to bake for 40 mins. I like to bake mine for 10-15 minutes before carefully slicing the tops off and scooping out the insides - it's much easier than slicing them raw.
- Add giant cous cous to a medium saucepan and cover with 2.5 cups of cold water. Bring to a boil and simmer for 6-7 minutes, cook until translucent. Drain and set aside.
- Heat up a large skillet with olive oil to a medium heat. Fry red onion and peppers for 5 minutes until fragrant. Add in chilli, garlic and spices and cook for a further 5 minutes.
- Add cous cous, lime juice, cranberries and pomegranate to the skillet and stir to combine. Heat through, add salt and pepper and taste to check seasoning. Add kale and stir through until wilted.
- Remove pumpkins from the oven and stuff with filling. Serve immediately.