Microwave pumpkin with Mediterranean stuffing

Ingredients for 1 servings:

• 1 m.-sized pumpkin(s), suitable for the microwave
• 1 clove(s) garlic, chopped
• 3 tomatoes, dried, in oil, chopped
• 30 g feta cheese, diced
• some arugula, washed and chopped
• 1 tsp raisins, chopped
• 1 tbsp cream cheese
• some oregano
• some rosemary
• some salt and pepper
• e.g. chili flakes

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 7 minutes; Total time approx. 17 minutes

a delicious and quick vegetarian autumn dish

For the filling: Chop the garlic, sun-dried tomatoes, raisins, and feta or goat’s cheese into small pieces and mix with the finely chopped arugula in a bowl with a tablespoon of cream cheese. Season with salt, pepper, dried oregano, and dried rosemary. If you like it spicy, you can also add chili flakes. Prepare the pumpkin: First, cut a lid off the top of the pumpkin. Then, scrape out the seeds from the inside with a spoon. Then, replace the lid on the pumpkin and microwave it for about 7 minutes at 800 W. The pumpkin is cooked when you pierce the flesh with a fork and it comes out easily. The pumpkin can now be removed from the microwave and filled with the prepared cheese and tomato mixture. If, like me, you like the cheese slightly melted, you can now place the lid on the pumpkin and wait until the heat has melted the cheese, or you can remove the lid and put the pumpkin back in the preheated oven for a few minutes. The ingredients for the filling can also be wonderfully varied. Instead of feta or shepherd’s cheese, you can also use mozzarella, grated cheese, or Gorgonzola. If you like it sweeter, you can replace the raisins with prunes or mix a little honey into the filling. Nuts are also excellent for rounding out the mixture, such as pine nuts, cashews, or peanuts. The sky’s the limit.