1 medium-sized pumpkin (about 1kg)

4 tbsp olive oil

100g wild rice

1 lemon, zested and juiced

½ tsp chili flakes

1 tbsp garlic infused oil

1 large pack parsley, roughly chopped

3 tbsp tahini

Serves - 4


Heat oven to 200C/180C fan/gas 6. Cut the top off the pumpkin and use a metal spoon to scoop out the seeds. Get rid of any pithy bits but keep the seeds for another time.

Put the pumpkin on a baking tray, rub with 2 tbsp of the oil inside and out, and season well. Roast in the centre of the oven for 45 mins or until tender, with the ‘lid’ on the side.

Meanwhile, rinse the wild rice well and cook following pack instructions, then spread out on a baking tray to cool.

Heat the remaining 2 tbsp oil in a frying pan. Fry the chili flakes, then, once the seeds begin to pop, stir in ½ the garlic infused oil.

Cook for 5 mins until softened, then mix through the lemon zest. Remove from the heat. Add the mixture to the the cooked rice, then stir in the chopped parsley and taste for seasoning.

Pack the mixture into the cooked pumpkin and return to the oven for 10-15 mins until everything is piping hot.

Meanwhile, whisk the remaining lemon juice with the tahini, the rest of the garlic infused oil and enough water to make a dressing.

Serve the pumpkin in the middle of the table, topped with chopped herbs and the dressing.

Recipe adapted from: Good Food
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