Tiger Mini Pumpkins filled with Pearl Couscous and Sauteed Mushrooms
Author: Guava Rose
Prep time: 30 mins
Cook time: 40 mins
Total time: 1 hour 10 mins
Roasted mini pumpkins stuffed with couscous, cheese, and mushrooms
  • 4 Tiger mini pumpkins
  • 2 c. cooked giant sized pearl couscous, warm
  • 1 regular or organic bouillon cube dissolved in 1c. hot water
  • 3 T. olive oil, divided
  • 6 oz. fresh mushrooms, cleaned and sliced
  • 1 small clove garlic, minced
  • 1 T. sherry, wine, or water
  • Sea salt and pepper to taste
  • 4 T. shredded parmesan, asiago or romano cheese
  1. Preheat oven to 375 degrees. Wash pumpkins. Use a sharp paring knife to carefully cut the stem tops off of the pumpkins. Remove strings and seeds and rinse out. Brush the insides and the top outsides of the pumpkins with 1 T. of the oil. Bake for 40-50 minutes, turning them over halfway through, until they are soft.
  2. Stir couscous, mixed bouillon, and 1T. oil together in a bowl. Spoon ½ c.couscous into each cooked pumpkin, along with any liquid left in the bowl. Sprinkle each with 1 T. cheese. Return to the oven (leave oven turned off) to keep warm while preparing the mushrooms.
  3. Heat remaining 1 T. oil in a non-stick frying pan on medium high heat. Add garlic and stir about 30 seconds until it is fragrant. Add mushrooms. Stir and cook for 3 minutes.
  4. Add sherry and season lightly with sea salt and pepper. Continue cooking another 2-3 minutes until all the liquid has evaporated and the mushrooms are tender. Spoon ¼th into the top of each pumpkin.
Recipe by Guava Rose at https://www.guavarose.com/2012/10/tiger-mini-pumpkins-filled-with-pearl-couscous-and-sauteed-mushrooms/