Stuffed Pumpkin with Tahini Dressing

Steps to make Stuffed Pumpkin with Tahini Dressing

Preheat the oven to 180°C on fan-bake. Cut the top of the pumpkin off and scoop out all the seeds. Rub oil over and inside the pumpkin (and lid) and place it on a baking tray centred in the middle of the oven - placing the lid next to the pumpkin and not on it. Cook for 40 to 45mins or until tender. Then set aside too cool.
Cook the wild rice as per your packets instructions. Once cooked, spread out your rice on a tray to cool down and prevent it from clumping together.
Thinly slice up the courgette and apple, and squirt over some lemon juice to stop them from discolouring.
Prepare the walnuts by chopping them and toasting them on a frying pan over medium heat. Set aside.
Heat up a frying pan over medium heat and add the remaining oil, fennel seeds and chilli flakes. Cook for one minute or until the fennel seeds begin to become fragrant and pop. Add the courgette and half the garlic and cook for 5 minutes or until soft. Then add the sliced apple, toasted walnuts, lemon zest and the chopped Angel Food Dairy-Free Mozzarella. Remove from the heat and add the mixture to the wild rice along with the chopped parsley. Season to taste.
Stuff the mixture into the pumpkin and return to the oven to cook for a further 10 to 15mins. While the pumpkin reheats, whisk together the tahini, remaining lemon juice, garlic and enough water to achieve your desired dressing consistency.
Once the pumpkin is ready, remove it from the oven and garnish it with pomegranate seeds and serve with the tahini dressing.