Stuffed Pumpkins

Stuffed PumpkinIngredients:

2 x 700-800g pumpkins, halved
and pips scooped out
75g couscous
2 tbsp olive oil
1 leek, washed,
trimmed and sliced
175g  chestnut
mushrooms, chopped
50g  pine nuts
2 tbsp parsley, chopped
100g feta cheese,
crumbled
Freshly milled black pepper

Method:

1 Pre-heat the oven to 190°C/ Fan 170°C/ Gas Mark 5. Place the pumpkin halves on a baking tray and cook for 40 minutes.

2 Place the couscous in a bowl and pour over 100ml cold water and leave to stand for 10 minutes.

3 Heat 1 tbsp of the olive oil in a pan and cook the sliced leeks for 3-4 minutes before adding the mushrooms. Cook for a further 5-6 minutes, until the vegetables have softened.

4 Fluff up the couscous with a fork then stir into the leek and mushroom mixture with the pine nuts, parsley and crumbled feta cheese. Season with black pepper.

5 Spoon the stuffing mixture into the pumpkin halves, drizzle with the remaining olive oil and bake for a further 15 minutes.

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