Contributed by Angela Cleveland (adapted “Baked Pumpkin” in The Ultimate Vegetarian Cookbook by Roz Denny)

Ingredients

1 4lb-Pumpkin (small-medium)
2 medium Onions, sliced
1 in cube fresh Ginger root, diced
3 Tbsp extra virgin Olive Oil
1 medium Zucchini, sliced
4 oz Mushrooms, sliced
1 14oz-can of chopped Tomatoes
1 cup Pasta shells (medium seashells work well)
2 cups Vegetable stock
Salt and Pepper
4 Tbsp Ricotta cheese
2 Tbsp of fresh Basil, chopped

Instructions

Cut the top off the pumpkin with a large, sharp knife, then scoop out and discard all the seeds.* Using a small, sharp knife and a sturdy tablespoon extract as much of the pumpkin flesh as possible, and then chop it into chunks. In a large pot, gently fry the onion, ginger, and pumpkin flesh in the olive oil until the pumpkin is tender. Cover and stir occasionally. Add the zucchini and mushrooms and cook for a further 3 minutes, then stir in the tomatoes, pasta shells, and stock. Season with the salt and pepper, bring to a boil, then cover and simmer gently until pasta shells are cooked.

Stir in the ricotta cheese and basil and spoon the mixture into the pumpkin shell. It may not be possible to fit the entire filling into the pumpkin shell, so serve the rest separately if this is the case.

Serves 4 (depending on the size of the pumpkin)

*The recipe recommends baking the emptied pumpkin shell in the oven at 350°F for 30 minutes to make it warm for serving. But be careful not to bake it for too long, or it will collapse.

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