Baked Filled Pumpkin
This is one of my favourite recipes- it looks really fun and the flavour combination isreally moreish. I have had students get up in the middle of the night to eat the leftovers of this recipe! In fairness, it’s still delish cold and makes a great packed lunch. Use really miniature pumpkins to make this as a starter portion or the bulbous part of a butternut squash. If you use a bigger pumpkin, just slice it up into wedges, top with filling and serve with quinoa to mop up the sauce.
Serves 4
4 small miniature pumpkins or 1 medium sized pumpkin
225g baby spinach leaves
2tbsl sunblush tomatoes
100g feta cheese
100g chorizo sausage, fried
1 tin of chickpeas, drained and rinsed
Salt and pepper
Fresh nutmeg
Method:
- Wrap the pumpkin in the oven and bake for about 45 minutes at 180°C until tender. Check by prodding with a dinner knife.
- Fry the chorizo until crispy, add the chickpeas, sunblush tomatoes and spinach and heat through. Season.
- Slice the ‘lid’ off the pumpkin or cut the bulbous part of the butternut in half. Scrape out all the seeds very well.
- Spoon in the filling and sprinkle with feta cheese.
- Replace the ‘lid’.
Enjoy …. it’s Delish
Rozanne x
