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Baked Pumpkin

DIRECTIONS

Preheat the oven to 350°F. Cut the top off the pumpkin with a large, sharp knife, then scoop out and discard all the seeds.
Using a small, sharp knife and a sturdy tbsp extract as much of the pumpkin flesh as possible, then chop it into chunks.
Bake the pumpkin with its lid on for 45 minutes to one hour until the inside begins to soften.
Meanwhile, make the filling. Gently fry the onion, ginger and pumpkin flesh in the olive oil for about 10 minutes, stirring occasionally.
Add the zucchini and mushrooms and cook for a further 3 minutes, then stir in the tomatoes, pasta shells and stock. Season well, bring to a boil, then cover and simmer gently for 10 minutes.
Stir the ricotta and chopped basil into the pasta mixture, tossing it together gently, and spoon the mixture into the pumpkin. (It may not be possible to fit all the filling into the pumpkin shell, so serve the rest separately if this is the case).