Twice-baked pumpkin recipe
- Serves 4
- 15 mins to prepare and 60 mins to cook
- 324 calories / serving
- 2kg (4Ib) pumpkin
- 2 tbsp olive oil
- 125g (4oz) bulgur wheat, rinsed
- ￼￼300ml hot vegetable stock
- 1 onion, roughly chopped
- 3 garlic cloves, finely chopped
- small bunch of flat-leaf parsley, roughly chopped
- a small handful of chives, roughly chopped
- 100g pack firm goat's cheese, cut into 1cm pieces
- Preheat the oven to gas 6, 200°C, and fan 180°C. Slice the top quarter of the pumpkin, scoop out the seeds, and discard.
- Put the pumpkin on a baking tray and brush the inside with 1 tbsp olive oil. Bake in the oven for 30 minutes.
- Meanwhile, put the bulgur wheat in a heatproof bowl and cover it with the hot vegetable stock.
- Cover and set aside for 20 minutes; drain well. Heat the remaining 1 tbsp olive oil in a small frying pan over medium-high heat.
- Add the onion and fry for 1 minute before adding the garlic. Cook for 2-3 minutes, until softened.
- Stir the onion mixture, parsley, and most of the chives and goat's cheese into the bulgur wheat; season well.
- Remove the pumpkin from the oven.
- Reduce the range to gas 4, 180°C, fan 160°C. Spoon the mixture into the pumpkin and top with the remaining cheese.
- Return to the oven for a further 30 minutes or until golden. Serve scattered with the remaining chives.
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