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