Pumpkin Gemista

Prepare the pumpkin/squash: Wash the outside if needed, then cut off the top and keep for later, then carefully scoop out all seeds.

Wash the potatoes / sweet potatoes, then cut into large pieces, or whole if small/new potatoes. Rub on a little olive oil and salt.

Arrange in a roasting tin or dish so the squash stays upright, supported by the potatoes. Sprinkle the potatoes with oregano.
Turn on oven to a medium-high heat.

Wash enough rice you feel will fill the size of the chosen squash.
Cook in a pan until about two thirds coooked (to ensure water doesn't just leak out if squash isn't watertight!

Either in the pan or a separate bowl, mix in a good half a jar of our Sundried Tomato Mix. then pour / scoop the rice into the squash. Drizzle in a little olive oil and place the 'lid' of the squash back on top.

Bake in the oven, checking occasionally to see when cooked (will vary depending on oven, size and amount of ingredients etc).

Present the showstopper on the dining table so each person can serve themselves, scooping out the inside of the squash as well as the rice. Crumble a little feta over if you like and serve with a vegetable salad of choice to balance out all those carbs!