Stuffed pumpkin with jackfruit and yogurt dip

Ingredients for 2 servings:

• 1 can of jackfruit, approx. 225 g
• 2 tbsp soy sauce
• 1 tsp paprika powder
• 2 tbsp olive oil
• 2 tbsp tomato paste
• 1 m.-large Hokkaido pumpkin(s)
• some olive oil
• 120 g rice
• 100 g yogurt substitute
• 100 ml cream substitute
• ½ lemon(s)
• 1 garlic clove(s)
• e.g. salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 45 minutes

Squeeze the jackfruit pieces thoroughly in a sieve, breaking them up by hand, and rinse them with water. Then place the jackfruit in a bowl. Add the soy sauce, paprika, olive oil, tomato paste, salt, and pepper. Mix everything together and let it sit for at least 15 minutes. Preheat the oven to 190°C (top/bottom heat). Wash the pumpkin and make a circular cut below the stem. Lift off the lid and set aside. Use a spoon to hollow out the pumpkin and remove all the seeds. Mix a little olive oil with salt and pepper in a bowl. Then brush the pumpkin and lid inside and out with it. Place the pumpkin on a baking sheet and place the lid next to it. Bake in the preheated oven on the middle rack for about 45 minutes. After 30 minutes, transfer the marinated jackfruit to a baking dish and bake with the pumpkin for the last 15 minutes. Meanwhile, cook the rice according to the package instructions. Mix the soy yogurt with the soy cream and lemon juice. Finely chop the garlic and stir in. Season with salt and pepper. Once the pumpkin and jackfruit are cooked, remove them from the oven. Stuff the pumpkin with the rice and jackfruit and serve with the yogurt dip.