Orzo Stuffed Pumpkin
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Delicious and a bit of a show stopper!
Orzo Stuffed Pumpkin
Rated 4.0 stars by 1 users
Category
Sides
Ingredients
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5-6 small pumpkins (about orange size if possible)
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¾ C Pappardelle’s orzo
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¼ C Olivia’s Basil Olive Oil, divided
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1 small red onion, finely chopped
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1 small red bell pepper, finely diced
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1 small zucchini, finely diced
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1 small plum tomato, seeded and finely diced
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½ tsp Olivia’s Himalayan Salt and cracked Black Pepper
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⅓ C Ricotta cheese
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¼ C Parmesan cheese, grated
Directions
Preheat oven to 400F.
Cut the top off of the pumpkins and scoop out the seeds reserve. Set both parts of the pumpkin on a baking sheet, drizzle with ½ Tbsp. Olivia's Basil Olive Oil and sprinkle with salt and pepper.
Roast for 15 minutes to just begin to soften them. Remove from the oven and let cool.
Cook Orzo according to directions. Drain and reserve.
In a skillet, heat remaining olive oil over medium high heat. Add onions and sauté for 2 minutes, before adding remaining vegetables.
Saute for 2-3 minutes more, just to soften the veggies then remove from heat. Stir in orzo, ricotta cheese and Parmesan cheese to combine.
Scoop filling into roasted pumpkins sprinkle with a final grating of Parmesan cheese. Bake filled squash for 8-10 minutes more and serve.
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