Kent pumpkin stuffed with nuts and herbs

Get

1 Kent pumpkin
Some shallot greens
2-3 chopped medium champignons
Tahini , 2 tbsp
100g macadamia nuts
fresh thyme tips, lemon thyme, marjoram or oregano
1 clove garlic
olive oil
150g cheese for baking, e.g. young gouda, or matured cheddar

Do

Cut pumpkin across in two. Remove the seeds.
Steam or bake the halves until quite soft. Not too soft or it will become unstable. Let it cool down briefly for handling.
Place the halves face up in two baking dishes or in one large one.
Scrape out most of the flesh into a bowl leaving about 1 cm depth above the skin.
Mash the flesh. Add the finely chopped shallots. Grate in the macadamia nuts with a hand grater. Add the chopped thyme.
Add the mushrooms and tahini.
Mix these ingredients together .
Fill the mash into the pumpkin shells.
Mix the crushed garlic with the olive oil and spread it on top.
Top with cheese. 

Bake at 130°C on the second shelf of the oven for 30 minutes, then increase the temperature to 180°C for 10 minutes until they are golden.
Tip This dish is also delicious without the pumpkin and with more mushrooms instead.
Leave off the cheese and it is vegan.