These miniature orange ones turned out to have a lovely, sweet flavour - much better than the larger ones sold for carving at Halloween. To make the most of their cute appearance, I decided to stuff them and serve them whole.
The great news is that they microwave well, so even if you don't have much time you can still knock up an impressive-looking dish. Or you can bake them in the oven, which may work better if you have four or more to cook. Oh, and leftover cooked rice is handy to have here, but you could use couscous, which cooks in just a minute or two.
The stuffing is very flexible - you can add olives or pine nuts, and leave out the cheese if you want to make it vegan.
Serves 2
Ingredients
2 mini pumpkins or squash
1 onion, finely chopped
1 tsp vegetable or olive oil
1/2 tsp dried oregano
6 sundried tomatoes in oil, drained and chopped
2oz cooked rice (use couscous if you prefer)
1oz feta cheese, cut into small cubes
Method
Cut the top off each squash to make a 'lid', and scoop out the seeds and fibrous material inside. If you want, you can save the seeds and roast them to eat separately.
Place the squash in a medium oven or in the microwave until soft (this will depend on the size of your squash, but approximately five minutes in a microwave at full power or 30 minutes in a moderate oven).
Meanwhile, heat the oil in a medium pan and add the onion. Fry for about five minutes, until golden. Add the cooked rice or couscous and the rest of the ingredients.
Mix well and stuff into the hollows of the pumpkins. If it won't all fit, you can serve the rest alongside. Microwave for a further two minutes or bake in the oven for another ten minutes.
Serve with vegetables of your choice.
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