While I'm on a creative roll in the kitchen... I decided to try making a stuffed pumpkin for dinner...
1 small Jap pumpkin - (big enough to feed 4-6 adults all up)
1/2 cup uncooked quinoa
200 grams free range bacon
200 grams free range chicken breast
3 cloves garlic
2 small tomatoes
1 small eggplant
4 stalks of celery - diced into small pieces
2 teaspoons of powdered chicken stock
1 tablespoon butter to cook the meat and veges in
200 grams cheese
chives, freshly ground black pepper and garam marsala for sprinkling over cheese
2 round casserole dishes to cook it in
1) Boil 1/2 cup of quinoa in twice as much water, for 12 minutes or until soft... then drain and put aside
2) Wash and cut in half a small Kent or Jap pumpkin and scoop out all of the seeds and pulp.
2) Microwave it in a casserole dish for 8 minutes with both halves facing each other to retain moisture.
3) Whilst the pumpkin is cooking, place the butter, diced chicken, bacon and veges into a frying pan along with stock powder and cook until chicken is done. Stir in the quinoa.
4) Remove pumpkin from microwave and place each half in a casserole dish.
5) Fill with the meat and vege mix, and sprinkle with cheese, and herbs & pepper
6) Cook in a moderate oven (180 degrees Celsius) for about half an hour or until cheese is brown and pumpkin is soft but not mushy. (I actually used the grill in the top of my oven to brown the cheese).
7) enjoy! This should be enough for a few meals or perhaps serve with a roast etc... if you have guests over...
The next day I reheated the leftovers - topped with a new addition of inspiration that came - of several thin slices of rosemary and garlic salami, then topped it off with sour cream and fresh mint leaves... also very yummy!