Filter
Reset
Sort ByRelevance
Www.sexylceq.website
Filled Pumpkin
Pumpkin filled with garlic, mushrooms, thyme, lemon, wild spinach, ginger, cloves and nutmeg.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
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.
Blogs that might be interesting
-
20 minMain dishwholemeal spaghetti, zucchini, Cherry tomatoes, garlic olives without pit, sliced young cheese, traditional olive oil, basis for pasta sauce basil,spaghetti with tomato sauce and zucchini -
15 minMain dishpeanut oil, Fish sticks, cut red cabbage, cut pointed cabbage, dried dill, dried cranberries, Hamburger Buns, butter lettuce, chive dressing,sandwich fish stick with coleslaw -
15 minMain dishcanned chickpeas, peanut oil, chicory, hoemus fig and cranberry, chilled grated beetroot, young leaf lettuce with arugula, fresh pomegranate seeds, Lebanese wrap,beetroot salad with fig currant hummus and chickpeas -
25 minMain dishcrumbly potatoes, egg, cornflakes, Mexican spices, coalfish fillet, avocado, lemon juice, oil, winter carrot, milk,crispy fish with avocado carrot salad
Nutrition
165Calories
Sodium21% DV500mg
Fat18% DV12g
Protein8% DV4g
Carbs3% DV8g
Fiber16% DV4g
Loved it