Rondini spicy filled

Ingredients for 2 servings:

• 2 pumpkin(s) (Rondini, 330 – 350 g each)
• 50 g quinoa
• 100 ml vegetable stock
• 80 g mushrooms
• 1 m.-sized onion(s)
• 1 large garlic clove(s)
• 1 pointed pepper, red
• 4 cherry tomatoes
• 70 g feta cheese made from sheep’s milk
• Parsley, flat
• ½ tsp cumin
• ½ tsp coriander
• ¼ tsp chili powder (Allspice d’Espelette)
• Salt and pepper, black from the mill
• olive oil
• 400 ml tomato sauce

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 20 minutes

with quinoa, vegetables and feta

Rinse the quinoa thoroughly in cold water to remove any bitterness. Simmer in vegetable stock for 20 minutes, loosen, and allow to cool. Finely dice the onion, garlic, and mushrooms and fry gently in olive oil for 10 minutes. Finely dice the bell pepper and add it. Pound or grind the cumin and coriander and add to the vegetables along with the piment d’Espelette. Season with salt and pepper. Add the finely diced tomatoes. Crumble the feta cheese with a fork, finely chop the parsley, and fold it into the vegetables along with the quinoa. Season again to taste, if desired. Cut a lid off the top of the pumpkins and remove the blossom end from the bottom, then generously scoop out the flesh with a spoon. Use the flesh for another purpose, if desired. Fill the pumpkins with the vegetable-quinoa mixture and replace the lids, pressing down the filling repeatedly to firm the filling. Pour approximately 400 ml of tomato sauce into a small casserole dish and place the pumpkins on top. Bake in a preheated oven at 180°C (top/bottom heat) for 40 minutes. Pierce with a sharp knife; the rondini should still have some bite. Serve with salad.