Twice-baked pumpkin recipe

• Serves 4
• 15 mins to prepare and 60 mins to cook
• 324 calories / serving

Ingredients

• 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

Method

1. 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.
2. Put the pumpkin on a baking tray and brush the inside with 1 tbsp olive oil. Bake in the oven for 30 minutes.
3. Meanwhile, put the bulgur wheat in a heatproof bowl and cover it with the hot vegetable stock.
4. 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.
5. Add the onion and fry for 1 minute before adding the garlic. Cook for 2-3 minutes, until softened.
6. Stir the onion mixture, parsley, and most of the chives and goat's cheese into the bulgur wheat; season well.
7. Remove the pumpkin from the oven.
8. Reduce the range to gas 4, 180°C, fan 160°C. Spoon the mixture into the pumpkin and top with the remaining cheese.
9. Return to the oven for a further 30 minutes or until golden. Serve scattered with the remaining chives.