Preheat the oven to 190 degrees Celsius.
Cut the lid off the top of each pumpkin and scoop the seeds from the centre.
Place on a baking sheet with the lids back on and bake in the oven for 40 - 50 minutes or until tender. Bring a large pan of salted water to the boil and add the silverbeet to boil for 2 minutes. Drain thoroughly.
Scoop the pumpkin flesh out of the pumpkins leaving enough around the edges to hold the pumpkin upright. Combine the pumpkin with silverbeet, sun dried tomatoes, pinenuts, fetta and cracked pepper. Stuff the mixture back into the pumpkin and replace the lid. Reduce the heat to 180C and return to the oven for a further 10 - 15 minutes.
Serves 2 as a main dish for lunch or 4 people as a side dish or entrée.
Note: Golden nugget pumpkins and dumpling pumpkins (small green and yellow mottled skinned pumpkins) are available from quality fruit and vegetable stores.