Stuffed Pumpkin

Ingredients

• 4 small Hokkaido pumpkins (about 300 g each)
• 3 tbsp olive oil
• 200 g bulgur
• Salt
• 50 g cashews
• 1 onion
• 2 Garlic cloves
• 1 red bell pepper
• ½ tsp cumin powder
• ½ tsp coriander powder
• Pepper
• 50 g cranberries
• ½ bunch mint
• 200 g yogurt (3.5% fat)
• 1 Organic lemon
• 1 tbsp Maple Syrup
• 1 Pomegranate

Instructions

1. 1.

   Wash the pumpkins, cut off the tops and scoop out the insides with a spoon. Brush the inside of each pumpkin with ½ tbsp olive oil. Place the pumpkins, tops included, on a baking sheet lined with parchment paper and bake in a preheated oven at 200 °C (180 °C fan; gas: level 3) for 30 minutes.

2. 2.

   Meanwhile, put the bulgur into a pot with twice as much water, season with salt, add the cashews and cook for about 15 minutes, stirring occasionally.

3. 3.

   While the bulgur cooks, peel and finely dice the onion and garlic. Clean, wash, and cut the bell pepper into 1 cm cubes; sauté in the remaining olive oil. Season with cumin, coriander, salt, and pepper, then stir in the cranberries and combine with the cooked bulgur.

4. 4.

   Fill the pumpkins with the bulgur mixture and set aside the tops. Return to the oven at 200 °C (180 °C fan; gas: level 3) for another 10 minutes to finish baking.

5. 5.

   Wash the mint, shake off excess water, pluck the leaves, finely chop, and mix with the yogurt. Rinse the lemon hot, dry it, grate the zest, and add it to the mixture. Stir in maple syrup and season with salt and pepper. Separate the pomegranate seeds from the shell by cutting a wedge at the base, then holding the fruit over a bowl and gently cracking it open; most seeds will fall out. Remove any light membranes.

6. 6.

   Plate the finished stuffed pumpkins with their tops on, top with mint‑yogurt sauce, and sprinkle with pomegranate seeds.