STUFFED PUMPKINS

Serves 2. If you don’t like pumpkin or find it difficult to get your hands on one, butternut squash makes a tasty alternative.  Best served with a leafy green salad.

Ingredients:
1 small pumpkin deseeded
100g brown rice
115g sliced mushrooms
1 small onion (chopped)
1 red pepper (chopped)
25g parmesan
Salt and pepper
1 tsp All Spice
½ tsp crushed chillies
Cooking spray
300ml vegetable stock

How to:

• Mix the All Spice with the crushed chillies and salt and pepper.
• Rub the chilli mixture into the flesh of the pumpkin
• Place on baking tray and cook at gas mark 6 (200°C)
• Spray an ovenproof pan with cooking spray and stir fry the onion, pepper and mushrooms for 2-3 mins
• Add the rice to the pan, pour in the stock and bring to the boil, stirring occasionally 
• Remove from the heat, stir and cover with greaseproof paper
• Place in the oven for 15 minutes (it should finish at the same time as the pumpkin)
• Remove from the oven and fill the pumpkins with the rice mixture.
• Sprinkle with parmesan and cover with tin foil
• Return to the oven for a further 10 minutes then remove the foil until the cheese has a bit of colour.