Hokkaido pumpkin with cream cheese and halloumi filling

Ingredients for 2 servings:

• 1 Hokkaido pumpkin (se), approx. 1 – 1.5 kg, unsprayed
• 300 g herb cream cheese
• 225g halloumi
• 150 g cheese, grated
• some black pepper, freshly ground
• some Allspiceón de la Vera

Instructions

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

quick to prepare, vegetarian

Wash the pumpkin, halve it, and make a slight cut at the top and bottom so that the halves stand upright; but not too wide, so that the filling doesn’t run out. Use a spoon to scrape out the seeds and fibers. For the filling, cut the halloumi into small cubes, mix with the cream cheese and grated cheese, and season with pepper and allspice. Salt isn’t really necessary, as the halloumi already has a nice salty flavor. Divide the filling between the pumpkin halves. Bake in a preheated oven at 180 degrees Celsius on the second rack from the bottom for about 40-45 minutes. The pumpkin is done when it can be easily pierced with a wooden skewer. The Hokkaido pumpkin can be eaten with the skin on if the skin is untreated.