100gwild mushrooms, or chestnut mushrooms, cleaned and chopped
2clovesof garlic. minced
1tsppumpkin seeds, chopped
A small bunch of thyme, leaves removed
Pre heat the oven to 180 degrees C (I use a fan assisted electric oven, please adjust according to your oven)
Brush 1 tablespoon of olive oil on the inside of the halved squash, place them skin side down on a baking tray and bake for 35 minutes or until the flesh is soft, test with a knife.
While the squash is roasting make the filling. Cook the rice according to the packet instructions, I have added a level teaspoon of vegetable boulion to the rice when cooking for extra flavour, but you can leave it out if you wish.
While the rice is cooking, heat 1 tablespoon of olive oil in a frying pan, add the onion and cook until soft, about 10 minutes. Then add the mushrooms, garlic and thyme, cook for 5 minutes. Set aside until the rice is cooked.
Once the rice is cooked add it to a large mixing bowl along with the onion & mushroom mixture, add in the walnuts and mix well.
Spoon the filling mixture into the squash, pat it down with the back of the spoon and then add some more, it's ok for the filling to heaped on here.
Crumble the feta over the mixture and bake in the oven for 10 minutes. Sprinkle the pumpkin seeds over the squash and serve immediately.