Mediterranean Stuffed Hokkaido Pumpkin
Ingredients
- 1 medium organic Hokkaido pumpkin
- 1/2 cup crumbled plant meat alternative/tofu/tempeh
- 1 cup cooked quinoa
- 1/2 cup pomegranate seeds
- 1/4 cup crumbled vegan feta
- 1/2 tbsp olive oil
- 1 small red onion
- 2 garlic cloves
- 1/2 tbsp tomato paste
- 1 tsp paprika
- 1 tsp cumin
- Pinch of chili flakes
- Lots of chopped parsley
- Salt to taste
Mint lemon dip
- 1/2 cup thick unsweetened plant yogurt
- 1 tbsp olive oil
- 1 tsp chopped mint
- Juice of 1/2 a lemon
- 1/2 tsp garlic paste/powder
- Salt/pepper to taste
Preparation
Preheat oven to 190 C / 375 F.
Scrub pumpkin, cut its ‘lid’ off and clean out all seeds and strings.
Depending on the pumpkin, you might need to scoop out some pumpkin flesh (you can use it for the filling) but leave at least a 1 inch/2-3 cm thick layer.
Bake hollowed pumpkin for 15 minutes.
In the meantime cook quinoa according to directions and prepare the filling.
Finely dice onion and garlic.
Heat up olive oil in a frying pan and brown onion until fragrant, then add garlic and ‘mince’ substitute and continue cooking for another 8-10 minutes until everything is browned and crumbly.
Stir in tomato paste, paprika, cumin, chili flakes and a splash of water.
Add cooked quinoa to the mix, along with the pomegranate seeds, parsley and feta crumbles and season with salt and pepper.
Fill pumpkin, put the lid on top and bake for another 30 minutes.
For the dip, simply stir together all ingredients and serve with the baked pumpkin.
