Stuffed Hokkaido Pumpkin

Whilst this may look like the kind of dinner you’d be expecting for Halloween, Hokkaido Pumpkins (aka Japanese Squash or Red Kuri Squash) are actually in season towards the end of Summer. When roasted, they taste rather similar to any normal squash, but we can never resist stuffing them! To give it a little kick, add chilli powder to the olive oil mix.

Time Preparing: 30 mins
Time Cooking: 35 mins
Serves: 1/2
Difficulty: 3/5
Season: Summer

Ingredients
– Hokkaido Pumpkin
– 100g Quinoa
– 1 Small Red Onion, chopped
– 100g Borlotti Beans
– 2 Handfuls of Fresh Spinach
– 200ml Vegetable Stock
– 4tsp Olive Oil
– 1tsp Cumin
– 1tsp Paprika
– 1tbsp Lemon Juice
– Olive Oil

Method
1. Pre-heat oven to 200 degrees
2. Cut the top of the pumpkin, so that you have a lid then de-seed
3. Mix 4tsp olive oil with the spices, then rub onto the inside flesh of the pumpkin
4. Cook in the oven for 20 minutes with the lid on
5. Rinse the quinoa in cold water then cook as per instructions, but in vegetable stock
6. While the quinoa is cooking, pour a little olive oil into a pan and gently sautee the chopped onion
7. Prepare borlotti beans as instructed, then mix with cooked quinoa, onion, spinach and lemon juice
8. Once the pumpkin has had 20 minutes, stuff with the quinoa mix, re-cover then put back into the oven for a further 20-25 minutes – until you can pierce the flesh easily with a knife