Stuffed pumpkins recipe
Stuffed Pumpkins
Ingredients
2 x 700-800g pumpkins, halved and pips scooped out
75g couscous
2 tbsp SuperValu olive oil
1 SuperValu leek, washed, trimmed and sliced
175g SuperValu chestnut mushrooms, chopped
50g SuperValu pine nuts
2 tbsp SuperValu parsley, chopped
100g SuperValu feta cheese, crumbled
Freshly milled black pepper
Method
-
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.
-
Place the couscous in a bowl and pour over 100ml cold water and leave to stand for 10 minutes.
-
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.
-
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.
-
Spoon the stuffing mixture into the pumpkin halves, drizzle with the remaining olive oil and bake for a further 15 minutes.
The SuperValu range is stocked in Budgens stores which are owned and operated by independent retailers. To find your nearest store visit www.budgens.co.uk
