October 30, 2015
6 hrs 15 mins
Butternut squash pumpkin,deseeded
Red onion, finely diced
Handfull mushrooms, diced
Handfull sundried tomatoes, diced
2 slices bacon, diced (optional)
Silver beet, chopped
Handful fresh parsley, chopped
Sprinkle vegetable stock powder
21. Fry onion and bacon
32. Meanwhile, scoop some of the pumpkin out to make the hole deeper and finely chop.
43. Add tomato, mushrooms, silverbeet, parsely, some of the scooped out pumpkin, rice and sprinkle of vegetable stock to the onion mixture. Stir to combine.
53. Coat the skin of pumpkin with oil, scoop filling into pumpkin and cover the whole pumpkin with foil.
64. Cook on low for 6 hours.
Submitted by Tracey Beck
September 18, 2018
How much rice do you put ? Thank you
May 23, 2017
I made this today it was the bomb 😍
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