Stuffed butternut squash

Ingredients for 2 servings:

• 1 small butternut squash
• 1 onion(s)
• 1 garlic clove(s)
• 1 bell pepper(s), yellow
• 1 zucchini
• 200 g tomatoes
• ½ tsp sugar
• 2 tsp tomato paste
• 2 tsp oregano
• salt and pepper
• e.g. cayenne pepper
• 100 g feta cheese
• 100 ml water
• Parsley

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

simple and delicious

Preheat the oven to 200°C (180°C fan-assisted oven). Wash and halve the pumpkin, remove the seeds, drizzle the cut surfaces with oil, and season with salt. Cook on the middle rack for 30-35 minutes. Finely chop the onion and garlic and fry in olive oil until translucent. Add the bell pepper and zucchini, removing the soft inner parts, and season with sugar and salt. Simmer over medium heat for about five minutes. Briefly fry the tomato paste, then add the diced tomatoes and water. Season with salt, pepper, and a little cayenne pepper to taste. Let it reduce slightly, then keep warm to prevent it from overcooking. Remove the pumpkin from the oven and place it on a plate with the vegetables. Sprinkle with crumbled feta cheese and chopped parsley and serve.