Stuffed Baby Pumpkins

I love going to the farmers markets on the weekend, I love that I can be confident in knowing where my food is coming from (normally just a few suburbs away) and I love finding interesting things that you wouldn't usually find in the supermarkets. Recently i came across these cute little pumpkins, they were really cheap and I immediatly had an idea for what i wanted to make with them. This recipe is really easy and if you can find these little babies you should definatly give it a go. They have a very suttle flavour so think its a really good idea to stuff it with delicious tasty ingredients.

Ingredients:

4 baby pumpkins

2 handfuls spinach

6 large mushrooms

1 bunch of asparagus

1/4 cup coconut cream

1/4 cup stock (chicken or vegetable)

1 tbsp tapioca

2 tbsp cashew cheese

chives

salt and pepper

Place the pumpkins on a baking tray and into and oven at 160 degrees.

They should take between 30- 45 minutes to cook through.

While your waiting for them to cook, slice the mushrooms very thinly, cut the asparagus into 3cm battens and place in a pan over a high heat. Cook until the veggies are tender, add the coconut cream and stock and bring it to the boil then add tapioca and stir while it thickens.

Once the outside of the pumpkin is soft to touch, cut a neat circle around the stem, about 2cm out. scoop out the seeds and discard. Fill them with the mushroom mixture, top with the cashew cheese, chives and salt and pepper and enjoy either on there own or as a side.