Stuffed Hokkaido pumpkin with vadouvan

Ingredients for 2 servings:

• 1 small pumpkin(s), Hokkaido
• 2 zucchinis
• 1 cup rice (wild rice)
• 2 cups water
• 1 tsp sugar, brown
• n. B. Salt
• 1 tsp Indian spice mix (Vadouvan)
• 1 small shallot(s)
• 1 tbsp olive oil
• 2 tbsp pumpkin seeds
• 2 tbsp balsamic vinegar
• 50 g feta cheese

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 5 minutes

Empty the rice into a cup and place it in a saucepan. Then add 2 cups of water to the pan. Add a pinch of salt and 1 teaspoon of vadouvan. Bring the water and rice to a boil briefly, then reduce the heat and simmer for about 15 minutes. Meanwhile, thinly slice the zucchini. Finely dice the shallot, place it in a saucepan and sauté until translucent. Add the pumpkin seeds to the shallot and fry briefly. Add the zucchini, 1 teaspoon of salt, and the sugar to the pumpkin seeds. Add the vinegar and simmer for about 10 minutes. Wash the pumpkin and cut a 5 cm round hole in the top. Remove the piece of pumpkin but do not discard it. Use a tablespoon to hollow out the pumpkin, ensuring no seeds or fibers remain. Cut the feta cheese into small cubes. Mix the rice and zucchini together. Fold in the feta cheese and fill the hollowed-out pumpkin with the mixture, then replace the cut-out piece of pumpkin on top. Place the pumpkin in a pot of salted water so that the pumpkin is about 80% submerged. It is important that the salt water does not penetrate the opening of the pumpkin. Simmer over medium heat for about 30 minutes. Carefully remove the pumpkin from the pot, cut it in half, and arrange on plates. This dish can be easily prepared in advance, except for cooking the pumpkin. Tip: Ras El Hanout can be used instead of Vadouvan; it is somewhat easier to obtain.