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
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
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
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