Assemble your ingredients

Pre-heat your oven to 180c

Inspect the pumpkin and cut across about 80mm from the seed end of the pumpkin – not the stalk end. Put the stalk end aside

Gently trim the end to ensure the pumpkin sits flat.

With a spoon scoop out the pumpkin seeds and any loose stringy bits of pumpkin

Rub the pumpkin with olive oil and season with salt, pepper and garlic

Bake the pumpkin in the oven for about 45 minutes, until just tender

Meanwhile in a small saucepan slow simmer the brown rice and stock with the lid on for 30 minutes followed by a further 15minutes to evaporate any excess liquid

In a small baking dish, dry roast the walnuts for 4-5 minutes

In the oven in a separate baking dish cook the potato and onion with a little olive oil for 20minutes

With all the ingredients now prepared you can make the filling

In a mixing bowl add the rice, potato, onion, spices, beans, feta and spinach and mix well

Spoon this mix into the empty pumpkin base – use it all

Place the pumpkin back on the baking dish and cover with a little alfoil

Return the pumpkin to the oven and bake for 30 – 40 minutes

Serve.