Roasted pumpkin with bulgur, spinach & feta
724 kcal per person
29g Protein
62g Carbs
40g Fat
12g Fiber
Ingredients
- 7 ounces pumpkin (frozen) (196 g)
- 3 ounces bulgur (84 g)
- 1 tablespoon olive oil (15 ml)
- 1 teaspoon thyme, dried (2 g)
- 4 handfuls spinach (100 g)
- 1 ½ ounce feta cheese, crumbled (42 g)
- 1 ounce mixed nuts, unsalted (28 g)
Preparing this recipe
- Preheat the oven to 400°F (210°C).
- Thaw the pumpkin pieces.
- Cook the bulgur according to the package instructions.
- Spread the pumpkin pieces on a baking sheet and drizzle with oil. Season with thyme, salt, and pepper and roast for 25–30 minutes, or until tender and lightly caramelized, stirring halfway through.
- Meanwhile, place the cooked bulgur in a large bowl and mix in the spinach. The heat from the bulgur will slightly wilt the spinach.
- Add the roasted pumpkin and gently combine.
- Crumble the feta over the dish and sprinkle the nuts on top.
- Season to taste with salt and pepper.
- Serve warm or at room temperature.
Requisites:
- Baking sheet
Tip van FitChef
1. Delicious with fresh thyme or parsley.
2. Roast the pumpkin a bit longer to enhance its sweetness and create caramelized edges.
In a hurry? Pre-cook the pumpkin briefly, then finish in the oven for flavor and color.
