Baked Hokkaido with yogurt and bulgur

Ingredients for 1 servings:

• 500 g Hokkaido pumpkin(s)
• 1 tbsp oil
• 50 g bulgur
• 125 ml vegetable stock
• 120 g chickpeas from the can
• 2 large tomatoes
• 150 g soy yogurt (yogurt alternative) or natural yogurt 1.5%
• salt and pepper
• Spice mix, Indian
• 1 tbsp vinegar
• Seasoning mix for salad

Instructions

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

vegan possible, low in fat and filling, single portion

Wash, core, and dice the Hokkaido pumpkin. Mix with oil, a pinch of salt, and Indian spice mix (or curry powder), and bake in the oven at 225°C for 30 minutes. Meanwhile, bring the bulgur and vegetable stock to a boil. Slice the tomatoes and rinse the chickpeas, and add both to the bulgur. Season with salt, pepper, and a little Indian spice mix. After about 10 minutes, transfer to an ovenproof container and add to the Hokkaido pumpkin in the oven. Season the yogurt with salt, pepper, vinegar, and salad seasoning. After 30 minutes of cooking, serve the pumpkin with the bulgur and yogurt and enjoy.