Pumpkin With Leek And Beans
|Golden nugget pumpkins||2|
|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)|
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.