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Pumpkin With Leek And Beans

Healthycooking's picture
Ingredients
  Golden nugget pumpkins 2
For filling:
  Cracked wheat 150 Gram (Burghul)
  Olive oil 1 Tablespoon
  Garlic 2 Clove (10 gm), crushed
  Leek 1 Small, thinly sliced
  Button mushrooms 50 Gram, sliced
  Canned red kidney beans 310 Gram, drained, rinsed
  No salt added tomato sauce 1 Tablespoon
  Worcestershire sauce 2 Teaspoon
  Chili sauce 1⁄2 Teaspoon
  Grated mozzarella cheese 90 Gram (3/4 Cup)
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Baked
Course: 
Fruit Dessert
Interest: 
Quick

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