Moroccan Stuffed Pumpkins Recipe


To celebrate the launch of our very own Euphemia Label Range of Organic Wholefoods, we're teaming up with some very talented chefs, nutritionists and foodies to showcase some wonderful, wholesome recipes for you to create from home using our brand new range.

First up is the very talented Krystle Manning, recipe developer and food photographer and founder of Of Oat and Earth. You can view some of her amazing recipes here via her website, or follow her on Instagram here.

Krystle's emphasis on health eating stems from her diagnosis of Grave's Disease in 2016. Since this time she has follwed a predominantly plant-based diet and has increased her focus on nutrition and lifestyle, removing gluten completely and eating more organic foods and vegetarian meals. 

This delicious recipe is gluten-free and vegan/vegetarian friendly, but even if you don't have dietary requirements, it's full of nourishing, hearty ingredients like lentils, quinoa and bursting with currants, apricots and pepitas- super delicious and very family-friendly!

You can shop most of the ingredients in our new range here, and see the full recipe below:


Moroccan Stuffed Pumpkins

(Serves 4)


Spice-rubbed roasted pumpkins

2 small butternut pumpkins

5 tbsp. olive oil, divided

1 ½ tsp. ground cinnamon

1 ½ tsp. ground ginger

1 ½ tsp. ground cumin

1 ½ tsp. ground coriander


Moroccan filling

½ cup lentils (puy, green or beluga)

½ cup quinoa

½ cup buckwheat OR brown rice

2 red onions

½ cup dried apricots (sulphur free)

¼ cup almonds, toasted

¼ cup pepitas, toasted

¼ cup dried currants

¼ cup baby capers, drained

1 cup coriander leaves

1 cup parsley leaves

Juice of 1 lemon

2 tbsp. olive oil

1 pomegranate


Tahini yoghurt

1 cup natural coconut yoghurt or Greek yoghurt

2 tbsp. tahini

1 tbsp. raw honey or pure maple syrup

Juice of 1 lemon

Pinch of salt



  1. Preheat the oven to 200C and line an oven tray with baking paper. Cut the pumpkins in half lengthways and use a spoon to scoop out the seeds and membranes.
  2. Using a sharp knife, score the cut side of each pumpkin half in a ‘criss-cross’ diamond pattern, about ½-1cm deep. Drizzle 2 tbsp. of the olive oil over the pumpkins and sprinkle over 1 tsp. each of the spices (saving the extra ½ tsp. of each for later). Sprinkle over some salt and pepper and lightly rub the spices and oil into the scored pumpkin. Place the pumpkin halves cut side down on the lined oven tray and cover tightly with foil. Place into the oven to bake for 45-60 minutes.
  3. Meanwhile, cook the lentils, quinoa and buckwheat in salted water and according to the packet instructions (I cooked the lentils and buckwheat in the same saucepan and the quinoa separately, using the absorption method).
  4. Peel, halve and finely slice one of the red onions and finely dice the other to keep raw. Heat 1 tbsp. olive oil in a large frying pan over medium-low heat and place the sliced red onion into the pan with the remaining ½ tsp of each of the spices, plus some salt and pepper. Cook, stirring occasionally for about 15 minutes.
  5. Dice the apricots and toasted almonds and roughly chop the fresh coriander and parsley, then halve and peel the pomegranate to remove the arils.
  6. Once the lentils and grains are cooked, place them into a large bowl with the lemon juice and final 2 tbsp. olive oil. Add the rest of the filling ingredients (cooked and raw onion, apricots, almonds, pepitas, currants, capers, coriander and parsley), season with salt and pepper and stir to combine.
  7. Place all tahini yoghurt ingredients into a medium bowl and use a whisk to combine into a smooth sauce.
  8. Remove the pumpkins from the oven and scoop out a little more of the flesh, if needed. Place one pumpkin half on each plate and fill the opening with the Moroccan mixture before sprinkling over the pomegranate. Serve with dollops of tahini yoghurt and additional lemon wedges, if desired. Enjoy!



Leave a comment

All comments are moderated before being published