Meat Free Monday Stuffed Pumpkin

Another easy meal as we ease back into reality: spinach and lentil stuffed pumpkin, because who doesn't have a pumpkin lying around in their kitchen! This was too easy, except for the digging out the pumpkin, I admit I shirked that job off to Fraser.

So, heat up your oven to 180 degrees C. Mix up cooked lentils (cooked in veggie stock is best), feta, spring onion, herbs and spices, tomatoes, spinach, salt, pepper, olive oil, a dash of wine vinegar and palm sugar, pine nuts, and anything else you fancy. Pack them in your pumpkin tightly!

Put the lid on and chuck it in the oven for oh, I dunno.. . 45/50 mins? 

The result is pure awesomeness. Next time, I might try brown rice and a creamy tomato sauce using cottage cheese and a can of toms. 

Enjoy!!