Vegan | Vegetarian

1/2 butternut pumpkin

50 g quinoa (raw)

100 g brown mushrooms

1/2 red onion

1 clove garlic

1 tsp rapeseed oil

salt & pepper to taste

100 g cherry tomatos

1. Preheat oven to 200 degrees top and bottom heat.

2. Cut the pumpkin in half and remove the seeds.

3. Hollow out the pumpkin up to a 2 cm wide rim and chop the removed flesh into small pieces.

4. Place the hollowed pumpkin in a baking dish with a little oil and season with salt and pepper.

5. Bake the pumpkin for 30 min.

6. Rinse the quinoa with hot water and cook.

7. Mince the onion, garlic, mushrooms, pumpkin pieces and tomatoes and fry in a pan with a little oil.

8. Add the quinoa and season with salt and pepper.

9. Fill this mixture into the baked pumpkin halves and bake for another 10 minutes.

Energy 420 kcal | Protein 15 g | Carbohydrates 51 g | Fibre 15 g | Fat 13 g