Baked pumpkin stuffed with Camembert

Ingredients for 4 servings:

• 2 small Hokkaido pumpkins
• 2 tbsp olive oil
• 4 servings of Camembert
• 2 sprigs of parsley
• 30 g pumpkin seeds
• salt and pepper
• Spice mix (Baharat)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Wash the pumpkin and halve it. Remove the seeds and fibers. Brush the inside with oil and place it cut-side down on a baking sheet (lined with parchment paper). Preheat the oven to 160°C (top and bottom heat) or 140°C (fan oven). Bake the pumpkin for about 10 minutes, then turn it over and season with salt, pepper, and Baharat spice. Place a Camembert cheese in each pumpkin half and cut a cross into the cheese. Bake for about another 10 minutes at 180°C (top and bottom heat) or 160°C (fan oven) for about 10 minutes. In the meantime, wash and finely chop the parsley and toast the pumpkin seeds in a pan. Sprinkle the cooked pumpkins with the parsley and pumpkin seeds. 764 kcal per serving