Enjoying the harvest: stuffed tomatoes, pumpkins and potatoes

As autumn brings an abundant vegetable harvest, one of the simplest ways to turn it into a filling meal is by stuffing vegetables. Fillings can be meat-based or vegetarian, using cheese, beans or grains. The key is choosing firm vegetables of similar size so they cook evenly and hold their shape.

Stuffed pumpkins

Small 'Hokkaido' or 'Acorn' squash varieties work best for this dish — make sure the flesh isn't bitter, as is often the case with purely decorative pumpkins. The tops are cut off, seeds and some flesh removed, and the cavity filled with a mixture of ground pork, cooked rice, egg, sour cream and herbs. Baked at 180 degrees for about 45 minutes, the dish is ready once the meat reaches an internal temperature of at least 70 degrees.

Cheese and bean stuffed potatoes

Large, smooth-skinned potatoes work best here. After washing and pricking them, they're baked at 200 degrees for around 30 minutes until soft. A deep cross is then cut into each potato, which is opened up and filled with butter, cooked beans, sour cream and grated cheese, then returned to the oven briefly to let the cheese melt. Chopped chives are sprinkled on top before serving.

Stuffed tomatoes

This dish calls for firm tomatoes that won't fall apart while baking. Couscous is soaked in hot vegetable broth, then mixed with garlic, basil, oregano, lemon zest and feta cheese. The tomatoes' seeds and pulp are removed, chopped and added to the couscous mixture, which is then used to fill the tomatoes before baking at 190 degrees for 25 minutes. The dish is served with toasted bread.