Whole Pumpkin Stuffed with Lamb Pilaf | Rustic Lake Cooking

ground lamb

🥗Healthier: ground turkey

💰Cheaper: ground beef

Ground turkey is leaner, while ground beef is often more affordable.

dried fruits

🥗Healthier: fresh fruits

💰Cheaper: canned fruits

Fresh fruits provide natural sweetness with fewer preservatives.

rice

🥗Healthier: quinoa

💰Cheaper: bulgur

Quinoa is a protein-rich alternative, while bulgur is often less expensive.

whole pumpkin

🥗Healthier: zucchini

💰Cheaper: bell pepper

Zucchini or bell peppers can be used for a lighter, more accessible dish.

Preheat the oven to 375°F (190°C).

Cut the top off the pumpkin and scoop out the seeds and fibers.

Heat olive oil in a skillet over medium heat and sauté chopped onion and garlic until translucent.

Add ground lamb to the skillet and cook until browned, about 5-7 minutes.

Stir in rice, spices, cooking for another 2 minutes.

Pour in broth and bring to a simmer, then cover and cook until rice is tender, about 15-20 minutes.

Remove from heat and mix in chopped nuts, dried fruits, and fresh herbs.

Fill the hollowed pumpkin with the lamb pilaf mixture, packing it tightly.

Replace the pumpkin lid and place the pumpkin in a baking dish.

Bake in the preheated oven for about 1 hour, or until the pumpkin is tender.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens