Savoury Stuffed Pumpkin
Serves 4
Ingredients
· 1 medium sized pumpkin
· 225g(8oz) soya mince (TVP granules), reconstituted
· 50g (2oz) green peas
· 1 tbsp ground cumin
· 1/3 tsp ground mace
· 2 medium sized onions, chopped
· 2 cloves garlic, chopped
· 1/2 tbsp sliced red pepper
· 1/2 tsp hot pepper or chillies
· 50ml (2 fl oz) vegetable ghee or olive oil
· 1 tsp salt
· 1 tsp tomato puree

Method
Reconstitute the soya mince by soaking it in 250ml (10fl oz) of warm
water.

Slice top off the pumpkin and put it to one side. Scoop out the
pumpkin's seeds and stringy fibres. Plunge the pumpkin into a large
pan of boiling water add a half-teaspoon of salt and boil until
slightly tender to the point of a knife. Remove the pumpkin from the
water carefully and drain it.

Pre-heat oven to 180C/350F/gas mark 5.

Sauté the onion, garlic, add the soya mince and cook for 5 minutes.
Add the green peas, red pepper an hot pepper/chillies. Stir in the
tomato puree, mace, and salt to taste, then simmer for 3 minutes.

Remove a thin slice from the bottom of the pumpkin to enable it to
stand firmly on a dish. Spoon the filling into the pumpkin and cover
with the pumpkin ‘lid'.

Place the stuffed pumpkin on a greased shallow dish and bake in the
oven for 30 minutes. Leave the pumpkin to stand for 10-15 minutes
before slicing into wedges.

This very special dish presentation can be served hot or cold with
crispy green salad or seasoned rice.