Stuffed Pumpkin with Couscous Recipe

Name: Stuffed Pumpkin with Couscous
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 whole (2 To 2 1/2 Pound Size) Hokkaido Pumpkin; 1 cup Couscous; 1- 1/2 cup Vegetable Broth; ⅓ cups Raisins; ⅓ cups Almonds, Roughly Chopped; 1/2 whole Orange, Juiced; 1 teaspoon Cinnamon; 1 teaspoon Coriander; 1/4 teaspoons Cardamom; 2 Tablespoons Olive Oil; 3/4 teaspoons Salt; 1/4 teaspoons Pepper

Servings: persons

1/2 whole (2 To 2 1/2 Pound Size) Hokkaido Pumpkin
1 cup Couscous
1- 1/2 cup Vegetable Broth
⅓ cups Raisins
⅓ cups Almonds, Roughly Chopped
1/2 whole Orange, Juiced
1 teaspoon Cinnamon
1 teaspoon Coriander
1/4 teaspoons Cardamom
2 Tablespoons Olive Oil
3/4 teaspoons Salt
1/4 teaspoons Pepper

1
Preheat the oven to 350 F (180 C).
2
Discard seeds from your pumpkin half and sprinkle the inside with salt (the nice thing about Hokkaido pumpkin is you do not have to peel it).
3
Put it into a dish or on a rimmed cookie sheet (cut side up) and pop it in the preheated oven.
4
Bake until tender, about 40-60 minutes (depends on pumpkin type).
5
Take the pumpkin out of the oven and let it cool slightly.
6
Put the couscous in a large heat safe bowl.
7
Set aside.
8
Heat the vegetable broth in a saucepan until it boils then pour it over the couscous.
9
Add the remaining ingredients into the bowl with the couscous and stir until thoroughly combined.
10
The couscous should absorb the broth within 5-10 minutes.
11
Then try a bite and adjust seasonings if you like.
12
Stuff couscous into the roasted pumpkin half, cut in four pieces and dig in.

146

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 whole (2 To 2 1/2 Pound Size) Hokkaido Pumpkin, 1 cup Couscous, 1- 1/2 cup Vegetable Broth, ⅓ cups Raisins, and more.

Yes, Stuffed Pumpkin with Couscous falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Stuffed Pumpkin with Couscous

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions