BAKED PUMPKIN WITH MEATBALLS

Ingredients.....1 large Kent/Japola pumpkin, 500gm of sausage mince (you can use half sausage mince and half premium beef mince to reduce fat), the sprigs of rosemary from 3 rosemary stems from your garden or 3 tbs of dried rosemary, 1/2 bunch of fresh mint, finely chopped, 1 tub of cherry tomatoes, 1 x 400gm of diced tomatoes, 1 tsp of chilli flakes, 3 tbs of minced garlic, 1 onion peeled and finely chopped. Preheat your oven to 180 deg C. Take a whole Kent pumpkin, slice off the top and scoop out the seeds and a little of the flesh making a hollow like bowl. Place the trimmed pumpkin on a large baking tray lined with baking paper. In a separate bowl combine the mince with the parsley and rosemary. Use your hands to roll the mince into golf sized balls , place the mince balls inside the pumpkin cavity, adding the cherry tomatoes. Finally mix together the garlic, chilli, chopped onion and diced tomatoes and pour over the contents in the the pumpkin cavity and place the pumpkin lid over top. Place in the preheated oven and bake for 1 hour and 45 minutes or until the pumpkin is cooked through. I serve the baked pumpkin with steamed potatoes and fresh spinach. ENJOY.