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Filled Pumpkin
Pumpkin filled with garlic, mushrooms, thyme, lemon, wild spinach, ginger, cloves and nutmeg.
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Ingredients
Directions
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Preheat the oven to 200 ° C.
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Halve the pumpkin in half and remove the seeds and threads with a spoon.
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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.
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In the meantime, finely chop the garlic and coarse the mushrooms.
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Heat the oil in a skillet and fry the mushrooms, thyme and half of the garlic for 5 minutes on medium heat.
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Season with pepper and salt. Scoop out of the pan onto a plate.
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Grate the yellow skin of the lemon and press out half of the fruit.
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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.
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Remove from the heat and season with 1 tbsp lemon juice per pumpkin, pepper and salt.
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Remove the pumpkin from the oven, scoop out part of the flesh with a spoon and keep separate. Turn the oven to 180 ° C.
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Leave about 2 cm of pulp on the edges.
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Peel and grate the ginger and mix with the clove, nutmeg, the flesh of the pumpkin and the lemon zest to a smooth puree.
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Season with pepper and salt.
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Line the cavities of the pumpkin halves with ⅔ of the spinach and press well.
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Divide the mushrooms and pumpkin puree in layers over the spinach. Cover with the rest of the spinach and press firmly.
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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.
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Roast the pumpkin for another 15 minutes in the oven. Take out of the oven and leave for 15 minutes before you cut it.
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Nutrition
165Calories
Sodium21% DV500mg
Fat18% DV12g
Protein8% DV4g
Carbs3% DV8g
Fiber16% DV4g
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