Stuffed Pumpkins by Bo’s Kitchen Are the Ultimate Halloween Treat

By
Nikoleta P
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Halloween is just a couple of weeks away, and we’re all looking for new ways to turn pumpkins into delicious meals we’ve never tried before. Stuffed pumpkins are one of the dishes you should take into consideration, since they happen to be tasty and healthy at the same time.

This recipe was shared by Bo’s Kitchen, and we can see why it immediately received thousands of likes on Instagram. They’ll look amazing on your dinner table, especially if you’re hosting guests this holiday season—and you can adjust the original recipe to your liking and include your favorite veggies and spices.

Ingredients

  • 5 small or medium size pumpkins
  • 1 cup giant couscous
  • 3 tbsp olive oil
  • 1 red onion, diced
  • 1 red pepper, diced
  • 1 yellow pepper, diced
  • ½ cup kale, shredded
  • 3 cloves garlic, minced
  • ½ cup dried cranberries, chopped
  • 1 red chili
  • 2 tsp cumin
  • 1 tsp oregano
  • 1 tsp smoked paprika
  • 1 lime, juiced
  • ½ cup pomegranate arils
  • 2.5 cups water
  • salt and pepper

Instructions

  1. While preheating your oven to 180C, wash your pumpkins, dry their skin, and spray them with some oil. Place them inside the oven and let them bake for 10-15 minutes.
  2. Take your pumpkins out of the oven and slice their tops off. The pumpkins will be tender enough to scoop out their insides with ease. After completing this step, return your pumpkins to the oven, and let them bake for additional 25-30 minutes.
  3. Pour couscous into a medium saucepan, followed by 2.5 cups of cold water. Let them boil and simmer for about seven minutes before draining them.
  4. Heat up olive oil in a large skillet on medium heat, and add red onion and peppers to the skillet. Let them fry for about five minutes before adding chili, garlic, and spices, and cook them for additional five minutes.
  5. Add couscous you’ve prepared to the skillet, together with lime juice, cranberries, and pomegranate. Stir all the ingredients together, and add salt and pepper to taste. Adjust the seasoning and add kale to the mixture.
  6. After removing the pumpkins from the oven, stuff them with the filling you’ve prepared in the skillet and serve them right away.