Name: Stuffed Pumpkins with Spelt and Blue Cheese
Cook time: 65 min
Yield: 4
Ingredients: 4 mini pumpkins/squashes, we used Harlequins; ½tbsp olive oil; 2 x 250g pouches cooked wholegrain spelt; 75g blue cheese, crumbled, we used Saint Agur; 75g cooked chestnuts, roughly chopped; 3 spring onions, trimmed and finely sliced; 2 garlic cloves, crushed; ½tsp chilli flakes, to taste; 50g butter Small handful thyme, leaves picked and roughly chopped

VMG Recipes