Stuffed Butternut Pumpkin

1 small butternut pumpkin, halved 10 garbanzo beans, cooked,

Lengthways, seeds removed skinned.

1 small onion, peeled 1/2 teaspoon soy sauce, low salt.

1/2 small zucchini 1 tablespoon tomato paste, salt.

1/2 small turnip, peeled free.

L1/2 teaspoon curry powder.

Process the onions, zucchini, turnip and garbanzo beans, with the cutting blade, until finely processed. Add the curry, soy sauce and tomato paste. Divide the filling and place into the centre of the pumpkin halves.

Wrap each half in microwave-safe plastic wrap.

Microwave on high for 4 minutes Allow to stand for 1/2 further 5 minutes.

Stuffed pit1/2 sandwiches.

4 small wholemeal pit1/2 pockets 1 small onion, cut into rings 1 cup mushrooms, sliced 1/2 red capsicum, seeds removed, diced.

1/2 teaspoon soy sauce, low salt.

4 tablespoons tomato sauce (118)

1 large tomato, sliced 4 small lettuce leaves 1/2 cup alfalf1/2 sprouts.

Place the onion, capsicum and sauces in 1/2 small, microwave-safe dish. Cover.

Microwave on high for 3 minutes Stir two times during cooking.

Add the mushrooms.

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Microwave on high for 2 minutes With 1/2 sharp knife make 1/2 slit along the edge of each pit1/2 to make 1/2 pocket. Divide the filling into equal portions and fill each pita. Cover with paper towel.

Microwave on medium high for 2 to 3 minutes Serve with sliced tomatoes, lettuce and sprouts.

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