Stuffed Moroccan Kūmara

Stuffed Moroccan Kūmara with Brown Rice, Pumpkin Seeds and Cranberries takes a normal kūmara and fancies it up, a lot!

Stuffed Moroccan Kūmara with Brown Rice, Pumpkin Seeds and Cranberries takes a normal kūmara and fancies it up, a lot!

 1-2 Large Kūmara
 1 cup cooked Brown Rice
 1/4 cup Pumpkin Seeds
 1/4 cup Dried Cranberries
 2 Tbsp Olive Oil
 2 tsp Mrs Rogers Moroccan Seasoning
1

Wash the skins and slice the kūmara half way down but not all the way to the bottom. Bake the kūmara on 180°C until cooked enough that you can gently pull them apart. Turn off the oven and return to keep warm.

2

In a frying pan, gently heat the oil and fry the moroccan seasoning until fragrant. Add the rice and pumpkin seeds and fry until warm. Stir the cranberries through and set aside.

3

Divide the rice mix between the 2 kūmara and pour the oil over both. Serve warm!

Ingredients

 1-2 Large Kūmara
 1 cup cooked Brown Rice
 1/4 cup Pumpkin Seeds
 1/4 cup Dried Cranberries
 2 Tbsp Olive Oil
 2 tsp Mrs Rogers Moroccan Seasoning

Directions

1

Wash the skins and slice the kūmara half way down but not all the way to the bottom. Bake the kūmara on 180°C until cooked enough that you can gently pull them apart. Turn off the oven and return to keep warm.

2

In a frying pan, gently heat the oil and fry the moroccan seasoning until fragrant. Add the rice and pumpkin seeds and fry until warm. Stir the cranberries through and set aside.

3

Divide the rice mix between the 2 kūmara and pour the oil over both. Serve warm!

Stuffed Moroccan Kūmara