INGREADIENT

• 1 1/2 kg pumpkin whole
• 500 g white fish fillet cubed firm
• 1 onion medium finely diced
• 1/2 punnet cherry tomatoes
• 100 g baby spinach
• 300 ml coconut cream
• 1 pinch salt and pepper

Direction

1. Preheat oven to 180C.
2. Slice top of pumpkin, approximately 2cm down from top. Retain to use as a lid.
3. Scoop out all loose flesh and seeds.
4. Combine remaining ingredients, fill pumpkin with mixture.
5. Season to taste.
6. Place pumpkin lid back on top. Bake for approximately 1 hour or until pumpkin can easily be pierced and is soft right through.
7. Cut into wedges and serve either alone or with green salad.