Stop carving your pumpkins and stuff them instead 🧡

A whole pumpkin stuffed with wild rice, juicy pear, pistachio and melting mozzarella. Wild rice, pear and pistachio all add fibre, and your gut microbes thrive on that variety. Pop it in the middle of the table, lift the lid and let everyone dig in.

This is what eating around the eatlife table is all about.

Stuffed pumpkin

Ingredients:
1 small pumpkin or squash, around 1kg
150g wild rice
1 ball of mozzarella, torn
1 pear diced
20g pistachios, roughly chopped
EVOO, salt and pepper

Method:
Heat the oven to 200C (180C fan).
Slice the top off the pumpkin (keep this), l scoop out the seeds, rub with olive oil and salt, and roast for 30 to 35 minutes unFl just tender.
Cook the rice according to the packet.
Add the pear, pistachio and mozzarella to the rice, toss to combine.
Fill the pumpkin to the top, pop the top back on and bake for 15 to 20 minutes until golden and bubbling.
Serve + enjoy.