Chorizo and Veggie 'Nduja Rice Stuffed Hokkaido Pumpkin

Meanwhile, halve, peel and thinly slice the onion. Peel and grate the garlic (or use a garlic press). 

Heat a medium saucepan on medium-high heat (no oil). Once hot, add the chorizo and fry until it starts to brown, 3-4 mins. Remove the chorizo to a bowl, leaving the chorizo oil in the pan.

Pop your pan back on medium-high heat (add a drizzle of oil if the pan is dry). Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until golden and softened, 6-8 mins.

Once cooked, add the garlic, stir together and cook for 1 min.

Pour the water for the rice (see pantry for amount) into the saucepan with the onion.

Stir in the rice and the chicken stock paste and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Once the rice is cooked, fluff it up with a fork and then stir in the chorizo, creme fraiche, sun-dried tomato paste and vegan 'Nduja (add half the vegan 'Nduja, then taste and add more if you like things hotter). 

Add half the hard Italian style cheese and stir everything together.

Taste and add salt and pepper if you feel it needs it.

Once the squash is tender, remove the tray from the oven.

Skin-side down, carefully spoon the rice into the hollow part of the squash and sprinkle the remaining cheese all over. 

Turn your oven settings to grill on high heat, then grill until golden and bubbling, 4-6 mins.