Microwave pumpkin stuffed with feta cheese and dried tomatoes

Ingredients for 2 servings:

• 1 pumpkin(s) (e.g. Lil Pump Kemon or Puccini)
• 100 g sheep’s cheese
• 6 tomatoes, dried in oil (or number according to taste)
• 75 g crème fraîche
• e.g. salt and pepper
• e.g. oregano
• n. B. Thyme
• e.g. rosemary

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

quick, easy and delicious, vegetarian

Cut off the top at the stem. Then remove the seeds, e.g., with a spoon. Dice the feta cheese and sun-dried tomatoes. Mix everything with crème fraîche and season with herbs, salt, and pepper. If desired, add a little salt to the hole created in the pumpkin, then fill with the feta cheese mixture. Place the lid on the pumpkin and place it in a microwave. Cook at 750 watts for about 15 minutes. After that, you can scoop out the pumpkin. Tip: I always choose pumpkins that are about 15-18 cm in diameter. Then one is enough for two people. This is followed by a side dish, such as a chicken schnitzel. For the main course, I would allow one pumpkin per person.