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🍽️ Oriental Stuffed Hokkaido Pumpkin

481 kcal · 30 min · 4 servings

Ingredients

• Couscous 200 g
• Salt Pinch
• Hokkaido squash 1 pc.
• Lemons 1 pc.
• Cilantro, fresh 10 g
• Mint, fresh 10 g
• Cashew nuts 4 tbsp
• Soft Apricots, dried and pitted 3 pc.
• Dried plums 3 pc.
• Olive oil 2 tbsp
• Oil 2 tbsp
• Raz el Hanout spice 1.5 tsp
• Soy yogurt 200 g
• Chili, ground Pinch

Instructions

1. 1. Preheat the oven to 180 degrees Celsius with top and bottom heat.
2. 2. Bring about 300 milliliters of water to a boil in a pot or kettle.
3. 3. Place couscous in a bowl.
4. 4. Pour the hot water over the couscous.
5. 5. Lightly salt the couscous.
6. 6. Cover the bowl with plastic wrap or a plate.
7. 7. Let the couscous rest for about 10 minutes.
8. 8. Wash the pumpkin thoroughly under running water.
9. 9. Cut off the lid at the upper third of the pumpkin.
10. 10. Remove the inside of the pumpkin with a spoon.
11. 11. Place the lid back on the pumpkin.
12. 12. Place the pumpkin in a baking dish.
13. 13. Par-cook the pumpkin in the preheated oven for about 15 minutes.
14. 14. Wash the lemon thoroughly.
15. 15. Grate the lemon zest (this yields about 1 teaspoon).
16. 16. Squeeze the juice from the lemon.
17. 17. Wash the cilantro and mint.
18. 18. Shake the herbs dry.
19. 19. Pluck the leaves from the stems.
20. 20. Chop the herbs finely.
21. 21. Roughly chop the cashew nuts.
22. 22. Cut the dried apricots into small cubes.
23. 23. Cut the dried plums into small cubes.
24. 24. Fluff up the couscous with a fork.
25. 25. Add the chopped herbs to the couscous bowl.
26. 26. Add the dried fruits to the bowl.
27. 27. Add the lemon zest to the bowl.
28. 28. Add 2 tablespoons of lemon juice to the bowl.
29. 29. Add 2 tablespoons of oil to the bowl.
30. 30. Add Ras el Hanout spice mix to the bowl.
31. 31. Add the chopped cashew nuts to the bowl.
32. 32. Mix all ingredients well with the couscous.
33. 33. Season the filling with salt.
34. 34. Carefully remove the par-baked pumpkin from the oven.
35. 35. Fill the pumpkin with the couscous mixture.
36. 36. Bake the stuffed pumpkin for another 30 minutes in the oven.
37. 37. Place soy yogurt in a small bowl.
38. 38. Mix the yogurt with 1 tablespoon of lemon juice.
39. 39. Season the dip with salt.
40. 40. Season the dip with chili.
41. 41. Carefully remove the finished pumpkin from the oven.
42. 42. Serve the pumpkin together with the dip.

Nutrition per serving

• kcal: 481
• Protein: 13 g · Fett/Fat: 22 g · Carbs: 63 g