Lentil and Zucchini Stuffed Pumpkin

Thank you Wendy for this great recipe.
2 medium butternut pumpkins
2 large zucchini
1 Tbsp vegetable oil
3 cloves garlic, crushed
2 400 g cans brown lentils, drained
1/2 cup soy yoghurt
2 Tbsp chopped fresh parsley
salt and pepper to taste
green salad to serve
Cut the pumpkins in half lengthways. Scoop out and discard the seeds. Place cut side down on to an oiled baking tray.
Cook in a moderate oven 180 C, 350 F, Gas Mark 4 for about 20 minutes, until flesh is tender. Remove and allow to cool.
Use a spoon to scoop out the cooked pumpkin, leaving a 2 cm thick shell. Cube pumpkin flesh. Return pumpkin shells to baking tray, cut side up.
Cut zucchini in half lengthways then cut into thin slices.
Heat oil in a frying pan over moderate heat. Add zucchini and garlic. Cook, stirring for 2 minutes until lightly browned. Remove from the heat. Add the lentils, yoghurt and parsley. Stir to combine. Gently fold in the cubed pumpkin. Season with salt and pepper to taste.
Divide the zucchini mix between the 4 pumpkin shells.
Cook in a hot oven 200 C, 400 F, Gas Mark 6 for 20 – 30 minutes until golden.
Serve with the green salad.
Serves 4 people.


About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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