Rice & Sweet Potato Stuffed and Baked Mini Pumpkins

Good looking, but simple way to serve your favourite risotto. We made it with sweet potatoes and spinach for a nice wholesome meal.

4 small pumpkins
1 tbs olive oil
pinch of salt
pinch of black pepper
1 cup basmati rice
1 cup vegetable broth
1/2 cup tomato sauce
1 tsp sweet paprika
1 tsp oregano
1 tsp thyme
1 small onion
2 tbs olive oil
1 1/2 cup of diced sweet potato (about 1/2 medium size potato)
2 tsp salt
1/2 tsp black pepper
1/2 tsp nutmeg
2 cups spinach leaves
1/2 cup fresh parsley, chopped

View the full recipe at Dear Kitchen →