Stuffed Roasted Pumpkin

Stuffed Roasted Pumpkin

The Pumpkin

1 whole pumpkin
Olive Oil
Salt & Pepper

Cut a hole in the lid of pumpkin and remove the lid.
Scoop out the seeds and set aside in a bowl of water (these are used in the Roasted Pumpkin Seeds recipe).
Place pumpkin and lid side by side on a baking sheet. Drizzle with olive oil and season with salt and pepper.

Cook in preheated oven 180 degrees for up to 1 hr (depending on pumpkin size).

The Stuffing

2-3 cups cooked rice
1 Onion
4 Bacon Rashers
½ Red Capsicum
6 Mushrooms
3 Spring Onions
Handful of Parsley
2 tbs Olive Oil
Salt & Pepper

Finely chop onion and bacon and sauté in pan with Olive Oil. Add in chopped capsicum and mushrooms and sauté until soft.
Add chopped spring onions and parsley, cook for a further minute, then add rice, stir and turn off the heat.
Scoop rice mix into pumpkin, season with salt & pepper to taste.
Bake until golden on top and pumpkin is cooked.

The Roasted Pumpkin Seeds

Pumpkin Seeds
2 tbsp Olive Oil
2 tbsp Tamari or Soy Sauce
1 tbsp Mixed herbs
Salt and Pepper

Rinse any flesh off pumpkin seeds and drain.
Place in a bowl with all ingredients and mix.
Lay out onto a baking sheet and bake for about 25 mins at 180 degrees or until crunchy.