Filled Pumpkin

Name: Filled Pumpkin
Cook time: 30 min
Total time: 95 min
Yield: 4
Ingredients: 1 bottle gourd; 4 el traditional olive oil; 2 toe garlic; 200 g mushroom melange; 1 el fresh thyme leaves; 1 lemon cleaned up; 200 g wild spinach; 2 cm fresh ginger; tl ground cloves; tl dried nutmeg

Pumpkin filled with garlic, mushrooms, thyme, lemon, wild spinach, ginger, cloves and nutmeg.

Ingredients

Kitchen Stuff

1 kitchen rope

Directions

Preheat the oven to 200 ° C.
Halve the pumpkin in half and remove the seeds and threads with a spoon.
Drizzle the cutting edges with 1 tablespoons of oil and grate downwards with the cutting edge for about 35 minutes in the middle of the oven until the flesh is soft.
In the meantime, finely chop the garlic and coarse the mushrooms.
Heat the oil in a skillet and fry the mushrooms, thyme and half of the garlic for 5 minutes on medium heat.
Season with pepper and salt. Scoop out of the pan onto a plate.
Grate the yellow skin of the lemon and press out half of the fruit.
Heat the rest of the oil in the frying pan and stir-fry the spinach with the rest of the garlic for 3 minutes on a high heat.
Remove from the heat and season with 1 tbsp lemon juice per pumpkin, pepper and salt.
Remove the pumpkin from the oven, scoop out part of the flesh with a spoon and keep separate. Turn the oven to 180 ° C.
Leave about 2 cm of pulp on the edges.
Peel and grate the ginger and mix with the clove, nutmeg, the flesh of the pumpkin and the lemon zest to a smooth puree.
Season with pepper and salt.
Line the cavities of the pumpkin halves with ⅔ of the spinach and press well.
Divide the mushrooms and pumpkin puree in layers over the spinach. Cover with the rest of the spinach and press firmly.
Lay the pumpkin halves side by side in the length and fold the cutting edges together in a quick movement. Tie up with kitchen rope.
Roast the pumpkin for another 15 minutes in the oven. Take out of the oven and leave for 15 minutes before you cut it.