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🍽️ Hollowed pumpkin stuffed with vegetables and couscous

590 kcal · 30 min · 4 servings

Ingredients

• 1200 g small Hokkaido squash (2 small Hokkaido squash)
• 6 tbsp olive oil
• 2 sprigs cilantro
• 2 sprigs parsley
• 2 mint
• 1 lemon (juice)
• 1 tsp ground cumin
• salt
• 500 g broccoli (1 broccoli)
• 2 shallots
• 1 clove garlic
• 250 ml vegetable broth
• 200 g whole grain couscous (instant)
• 400 g smoked tofu

Instructions

1. 1. Wash the pumpkins thoroughly and cut them in half lengthwise.
2. 2. Remove the seeds from the pumpkin halves.
3. 3. Cut a strip about 3 cm thick from each pumpkin half so that the halves stand stably on the baking sheet.
4. 4. Brush the outside of the pumpkins with 1 tablespoon of oil.
5. 5. Place the pumpkins on a baking sheet lined with baking paper.
6. 6. Preheat the oven to 200 °C (180 °C for fan-forced or gas mark 3).
7. 7. Bake the pumpkins in the preheated oven for about 30 minutes until tender.
8. 8. Wash the coriander, parsley, and mint under running water.
9. 9. Shake the herbs dry and pick the leaves off the stems.
10. 10. Put the herbs, 2 tablespoons of lemon juice, cumin, and a pinch of salt into a food processor.
11. 11. Pulse the mixture until it forms a fine paste.
12. 12. Cut the previously cut pumpkin strips into small cubes.
13. 13. Wash the broccoli and divide it into small florets.
14. 14. Peel the shallots and garlic.
15. 15. Finely chop the shallots and garlic.
16. 16. Heat 1 tablespoon of oil in a pan.
17. 17. Sauté the shallots and garlic over medium heat until translucent.
18. 18. Add the broccoli and pumpkin cubes to the pan.
19. 19. Pour in some broth.
20. 20. Simmer the vegetables over medium heat and uncovered for about 5 minutes until the liquid has evaporated.
21. 21. Whisk 5 tablespoons of the herb paste with 250 ml of water.
22. 22. Pour the herb sauce over the vegetables in the pan.
23. 23. Bring the mixture to a boil.
24. 24. Stir in the couscous.
25. 25. Remove the pan from the heat.
26. 26. Cover the pan and let the couscous swell for about 5 minutes.
27. 27. Season the couscous mixture with salt.
28. 28. Slice the tofu.
29. 29. Heat the remaining oil in a separate pan.
30. 30. Fry the tofu slices until crispy and golden brown on both sides.
31. 31. Stir the remaining herb paste into the tofu.
32. 32. Place the baked pumpkins on four plates.
33. 33. Fill the pumpkins with the vegetable couscous mixture.
34. 34. Serve the tofu alongside.

Nutrition per serving

• kcal: 590
• Protein: 23 g · Fett/Fat: 29 g · Carbs: 66 g