Our Stuffed Pumpkin is a true autumnal delight. It blends the hearty abundance of delicious ingredients with the delicate, natural flavor of pumpkin to create a dish that's not only pleasing to the eye but also a delight to the palate.
INGREDIENTS
Butternut squash
FILLING
60-80 g beluga lentils
100 g frozen spinach
1 onion
100 ml soy cream
salt, pepper
Optional: lemon, vinegar
MARINADE
2 tbsp oil
salt, pepper
thyme
1 tbsp yeast flakes
PREPARATION
1. Halve the pumpkin, hollow it out, and brush it with the marinade.
2. Bake at 200°C for about 40-60 minutes (depending on size).
3. In the meantime, cook the lentils and chop the onions.
4. Once the lentils are ready, sauté the onions and spinach in a pan. Finally, add the lentils and soy cream.
5. Optionally, you can add some lemon or vinegar.
6. Once the pumpkin is ready, it can be filled with the lentil-spinach mixture.
NUTRITIONAL VALUES (whole pumpkin)
1056 kcal | 28g protein - 155g carbohydrates - 43g fat
