Whole baked pumpkin with spelt breadcrumb stuffing

This week I purchased a whole kent pumpkin (about 3kg!) for $1. So I thought I would cut off the top, fill it with a yummy healthy stuffing and bake it. This recipe makes a lot of food that can be used for sides or snacks throughout the week.

INGREDIENTS

1 whole kent pumpkin (~3kg)

4 slices of spelt bread (or any bread you prefer)

1 cup of raw almonds

3/4 cup of lemon juice

1 bunch of fresh sage

40g Danish feta

1 container humus

METHOD

1. Preheat oven to 180 degrees Celsius

2. Place bread, almonds, lemon juice and sage in a food processor and zap until broken up but still a little bit chunky

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3. Use a sharp knife to cut off the top of the pumpkin

4. Spoon out seeds and flesh (discard) inside to make a nice opening

5. Stuff the pumpkin with bread crumb mixture

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6. Spray the whole pumpkin with extra virgin olive oil

7. Place some baking paper on a roasting tray and place the pumpkin on this, cover with foil

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8. Bake for 1.5-2hrs you will know it is ready when you can easily slide a skewer all the way through the pumpkin

9. Serve with feta and some humus drizzled on top

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