Stuffed Mini Pumpkins - cooking recipe

Ingredients

6 None winter squash (about 2/3 lb each), tops removed, pulp and seeds discarded
3.5 oz orzo pasta
7 oz cherry tomatoes, halved
2 oz store-bought pesto
4 oz Cheddar cheese, grated
None None mixed greens, to serve

Preparation

Preheat oven to 350\u00b0F. Place squash and tops on a baking tray and coat with oil. Bake for 40-45 mins or until just tender.
Meanwhile, cook pasta in boiling salted water for 10 mins or until tender. Drain. Toss with tomatoes, pesto and cheese then transfer to squash, top with lids and bake for another 15 mins or until heated through. Serve with mixed greens.