1 small pumpkin

olive oil, for roasting

pinch dried oregano

150g ready-to-eat quinoa

100g mozzarella cheese

50g toasted pine nuts

1 small carrot, grated (around 50g)

small bunch chives, snipped

juice half lemon

1 red pepper, chopped

1 tbsp tomato puree

50g pitted black olives


Heat the oven to 200C/fan 180C/gas 6. Halve the pumpkin, scoop out the seeds and score the flesh with a sharp knife.

Arrange the two halves on a baking tray, drizzle with a little olive oil, season with freshly ground black pepper and sea salt, sprinkle with dried oregano and cook for 40 minutes.

Take out the oven, add the chopped peppers to the tray alongside the pumpkin and cook for a further 10 minutes.

Meanwhile mix the rest of the ingredients. Take the tray out of the oven and carefully transfer the peppers to the stuffing mix.

Stir together and spoon the filling onto the pumpkin. Top with the mozzarella then return to the oven for 10 mins. Serve

Recipe adapted from: Good Food

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