Make Your Table Explode In Delight This Halloween With This Pumpkin Filled Recipe
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Halloween is right around the corner meaning our shops are filled to the brim with pumpkins! Often used to light the way to our doors on the big night, they are actually super tasty when cooked! Inspired by their comforting flavours, I have a recipe to share with you using them that is a really devilish delight! It is a real delicious dish!
Good Morning Lovelies,
Our home has finally been decorated for Halloween and I am loving every second of seeing the autumn leaves, pumpkins and festive fancies all over the place. Honestly, it looks like Fright Night has come in and taken over.
It isn’t just my home though that has left me feeling inspired by this time of the year though. It is also the meals I am making in the kitchen. Comfort food is key right now and I am finding myself turning to squashes and pumpkins more so than before to come up with hearty roasts.
Having been inspired by the recipes appearing online, I thought I would share with you all an original one that you can dish up on the big night. Worthy of screams of pure delight, this exploding pumpkin will leave the whole table overjoyed and maybe a little scared too…
Ingredients
One Medium Edible Pumpkin
One Jar of Creamy Tomato Pasta Sauce
500g of Fresh Tortellini
150g of Grated Fresh Mozzarella
50g of Fresh Parmesan
100g of Cooked Bacon
Two Tablespoons of Pesto
One Tablespoon of Olive Oil
A Handful of Spinach
Salt & Pepper, To Taste
Tools
A Knife
A Medium Baking Tray
Two Mixing Spoons
A Sieve/Drainer
A Saucepan
Tongs
Bowls & Spoons
Method
Start by preheating your oven to 190ºC before lining a medium sized oven tray. Place to one side until needed.
Next, grab your pumpkin, cut off the top and remove the seeds, before drizzling in the oil and seasoning. Leave to one side.
Take a medium sized saucepan and add in the tortellini with some water. Boil for one minute and drain.
In the same pan, add in the tomato sauce, bacon, spinach, parmesan, pesto and only 75g of the mozzarella. Stir to combine before placing it inside the pumpkin.
Top with the remaining mozzarella before placing the lid back onto the pumpkin and popping onto the baking tray.
When ready, place into the oven and cook for 25 to 35 minutes or until the pumpkin is soft and the filling is bubbling.
Remove from the oven and whilst it is still warm and bubbling, remove the lid and cut straight down the middle. Carefully using tongs, pull it open to allow the filling to spill out.
Hand each of your guests or family members a spoon and allow them to claw the good stuff into their bowls for a thrilling Halloween feast!
A lot easier than it seems, this recipe is a real joy to make and so much fun to do. A lot of the ingredients are already prepared for you, meaning you can spend more time with the family on the big day than worrying about cooking.
You can even use leftover pumpkins after Halloween to keep the fun going or switch up the ingredients to give it a new spin in the lead up to the actual night! Spaghetti to look like guts! Iconic!
Joey X
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