Pumpkin With Leek And Beans Recipe
Ingredients
| 2 golden nugget pumpkins | ||
| 15 gbujrghul (cracked wheat) | ||
| Olive oil | 1 Tablespoon (FILLING) | |
| Garlic | 2 Clove (5gm), crushed (FILLING) | |
| Leek | 1 Small, thinly sliced (FILLING) | |
| Button mushrooms | 50 Gram, sliced (FILLING) | |
| Red kidney beans | 310 Gram, drained, rinsed (FILLING) | |
| No salt added tomato sauce | 1 Tablespoon (FILLING) | |
| Worcestershire sauce | 2 Teaspoon (FILLING) | |
| Chilli sauce | 1/2 Teaspoon (FILLING) | |
| Mozzarella cheese | 3/4 Cup (16 tbs), grated (FILLING) | |
Directions
1.Cuttops from pumpkin and scoop out seeds.
Bake or microwave pumpkin until just tender.
Drain and pat dry with absorbent kitchen paper.
Transfer to a lightly greased tray.
2.To make filling, soak burghul in water for 30 minutes.
Drain and set aside.
Heat oil in a large trypan.
Add garlic, leek and mushrooms, and cook over medium heat for 2-3 minutes.
3.Stir in beans, tomato sauce, Worcestershire sauce, chilli sauce and burghul.
Toss to heat through.
4.Divide filling evenly between pumpkins.
Sprinkle with cheese and bake at 180°C for 10 minutes or until cheese melts.
Bake or microwave pumpkin until just tender.
Drain and pat dry with absorbent kitchen paper.
Transfer to a lightly greased tray.
2.To make filling, soak burghul in water for 30 minutes.
Drain and set aside.
Heat oil in a large trypan.
Add garlic, leek and mushrooms, and cook over medium heat for 2-3 minutes.
3.Stir in beans, tomato sauce, Worcestershire sauce, chilli sauce and burghul.
Toss to heat through.
4.Divide filling evenly between pumpkins.
Sprinkle with cheese and bake at 180°C for 10 minutes or until cheese melts.
Chef
