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PUMPKIN STUFFED WITH MUSHROOMS, GINGER, SPINACH AND FREGOLA

Posted by Susie Taylor on

 

Ingredients - pumpkin, 1 onion, large piece of ginger, punnet of mushrooms, bag of fresh spinach, fregola (this is like giant cous cous but you can easily substitute with any grain or rice)

Cut the top off the pumpkin and scoop out the seeds. Drizzle the inside with olive oil and sprinkle with rock salt. Replace the "lid" and bake in the oven for about an hour at 180C, or until the flesh is soft. Meanwhile cook the fregola according to the instructions on the pack. Chop the onion, ginger and mushrooms - put a splash of olive oil in a saucepan and add the veggies cooking them over a gentle heat - season to taste - when the onion has become translucent, and the mushrooms are softened, add the spinach and stir until wilted into the veggie mixture - this takes no time. Once cooked, combine the veggies with the grains, then remove the pumpkin from the oven and fill the centre with the veggie and grain mixture. That's it!


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