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6 Serves
80 Mins
Preheat your oven to 190°C. Carefully cut the top off the pumpkin and use a spoon to scoop out all the seeds and fibrous pulp.
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Vitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
8 µg / 400 µgCalcium
20 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
21 mg / 420 mgPhosphorus
93 mg / 1,250 mgPotassium
483 mg / 4,700 mgSodium
18 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
4 µg / 55 µgFiber
3 g / 28 gSugar
38 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
57 gAlcohol
0 g
In a mixing bowl, combine the cooked rice, chopped dried fruits, walnuts, honey, and cinnamon to create the filling.
Stuff the prepared pumpkin with the rice and fruit mixture, then replace the pumpkin lid.
Place the pumpkin in a roasting pan and bake for 45 to 50 minutes, or until the pumpkin flesh is tender when pierced with a knife.
35
g70
g25
g
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Saudi