Hokkaido with couscous filling

Ingredients for 3 servings:

• 1 small pumpkin(s) (Hokkaido)
• 3 tbsp olive oil
• Salt
• 200 ml vegetable stock
• 175 g couscous
• 1 piece(s) ginger (approx. 1 – 2 cm)
• 1 clove(s) garlic
• 1 chili pepper(s), possibly more
• 250 g vegetables of your choice (e.g. zucchini, peppers, onions, spring onions, celery, tomatoes, …)
• possibly sheep’s cheese
• Grease for the tray

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

with lots of vegetables

Top the Hokkaido pumpkin, remove the seeds and fibers. Brush the pumpkin with 1 tablespoon of oil, pierce all over with a fork, season with salt, and place on a greased baking sheet. Bake in a preheated oven (180°C, fan-assisted) for about 25–30 minutes. Meanwhile, wash and chop the vegetables, but do not chop them too finely. Finely dice the ginger, garlic, and chili. Bring the stock to a boil and pour over the couscous. Let it swell. Brown the vegetables in a pan and season with salt and pepper. When the couscous is ready, add it to the vegetables (and the finely chopped cheese, if desired). Remove the pumpkin from the oven and add the vegetable-couscous mixture to the pumpkin.