Step 1 Preheat oven to 180°C. Slice tops off pumpkins. Set aside. Using a teaspoon, remove seeds and pulp from each pumpkin, leaving flesh ‘shell’. Spray insides with oil and season with pepper. Place pumpkins and lids onto a baking paper-lined baking tray, and roast for 30 minutes. Remove lids from tray and set aside. Turn pumpkins over and roast for a further 30 minutes.
Step 2 Meanwhile, cook quinoa following packet directions, until tender and opaque. Drain and set aside. Spray a large frying pan with oil and place over medium heat. Cook pine nuts, carrot, celery, capsicum and currants, stirring, for 10 minutes, or until vegetables are tender-crisp. Add quinoa and lemon juice. Stir to combine, then set aside to cool.
Step 3 Stir feta and chives through couscous mixture. Spoon mixture into pumpkin shells and then top with pumpkin lids. Bake for 15 minutes, or until heated through, and serve with raddichio leaves and a light drizzle of balsamic.