¼ cup wheatgerm/breadcrumbs (gluten-free breadcrumbs for gluten-free meal)
Instructions
Preheat oven to 200C. Cut pumpkin in half lengthways, scoop out seeds and discard. Spray or rub each half of the pumpkin with oil (approx 1 teaspoon per half).
Place pumpkin halves face-down on a baking sheet, bake for 45 minutes or until tender.
While the pumpkin is cooking prepare the stuffing ingredients - in a large bowl, combine onion, red pepper, garlic, spices, feta and the cooked brown rice.
Remove pumpkin from the oven at end of cooking time and let it cool slightly until able to be handled. Scoop the flesh out of the baked squash halves, leaving a 1-2cm wall intact to hold the filling.
Mash the retained pumpkin flesh and add to the stuffing ingredients, mixing well. Distribute the stuffing between the two pumpkin halves, sprinkle with wheatgerm or breadcrumbs.
Bake the stuffed squash for an additional 20 minutes until the crumbs are lightly toasted. Cut each pumpkin shell in half widthways again and serve with garden salad.
Recipe by @OmNomAlly at https://omnomally.com/2011/07/12/brown-rice-stuffed-pumpkin/