Ingredients (makes 2 servings):
1 medium butternut pumpkin
3 tsp vegetable oil
sea salt and ground black pepper, to taste
70g couscous
200ml salt-reduced vegetable stock
½ small brown onion, finely diced
1 garlic clove, crushed
½ tsp dried oregano
½ tsp paprika
2 large handful baby spinach leaves
125g tinned chickpeas, drained and rinsed
zest and juice of 1 orange
60g cranberries
30g pistachios
40g salt-reduced low-fat feta
Instructions:
1. Preheat the oven to 190°C (375°F) and line a baking tray with baking paper.
2. Cut the pumpkin in half lengthways and scoop out the seeds. Place the pumpkin halves on the lined baking tray cut side up. Drizzle over 1 teaspoon of oil and season with salt and pepper, if desired. Bake in the oven for 40-45 minutes, until the pumpkin is fork tender. Remove from the oven and set aside to cool slightly.
3. When the pumpkin is cool enough to handle, scoop out the flesh, leaving a 2cm-thick border around the edges.
4. Meanwhile, in a small saucepan bring the 1 teaspoon oil and 200ml of stock to the boil. Add the couscous and remove from the heat. Leave to stand, covered, for 2-3 minutes before fluffing with a fork to help separate the grains.
5. Heat the remaining oil in a non-stick fry pan over medium heat. Add the onion, garlic, oregano and paprika and cook for 5 minutes or until the onion is soft and translucent, stirring frequently. Add the spinach and cook for 1-2 minutes until the spinach wilts, stirring occasionally.
6. Place the couscous, spinach mixture, chickpeas, orange zest and juice, cranberries and pistachios in a mixing bowl. Season with salt and pepper, if desired, and mix until well combined.
7. Spoon the couscous mixture into the pumpkin shells and return to the lined tray. Sprinkle over the feta.
8. Cook in the oven for 8-10 minutes or until the filling is hot. Serve warm and enjoy!