Baked Stuffed Pumpkin
1 x 1.4kg/3lb pumpkin
2 tbsp olive oil
1 red onion, chopped
2 garlic cloves, crushed
1 tsp paprika
125g/4oz/½ cup cooked long-grain rice
225g/8oz tomatoes, diced
125g/4oz/1 cup grated mature Cheddar cheese
salt and ground black pepper
1 Sliced the top off the pumpkin and set aside for the lid. Scoop out and discard the seeds. Cut out most of the pumpkin flesh, leaving a thin shell. Cut the pumpkin flesh into small cubes.
2 Heat the oil in a large pan over a low heat and cook the red onion, garlic and paprika for 10 minutes. Add the pumpkin and cook for 10 minutes or until tender and golden, stirring frequently. Transfer to a bowl.
3 Preheat the oven to 180°C/350°F/Gas 4.
4 Mix the pumpkin mixture with the cooked rice and tomatoes, and stir in the cheese. Season with salt and pepper.
5 Spoon the mixture into the pumpkin shell, cover with the lid and bake in the oven for 1¼ –1½ hours until the pumpkin is tender and the skin is browned.
6 Remove from the oven and serve immediately.