Vegetarian stuffed acorn squash

Ingredients for 2 servings:

• 1 pumpkin(s) (acorn squash)
• 70 g couscous
• 120 ml water
• 1 tsp vegetable broth, instant
• Garam Masala or Baharati or spices of your choice
• ½ bell pepper(s), diced
• 1 stalk(s) leek, the white part, cut into fine pieces
• 100 g sheep’s cheese, crumbled
• possibly pumpkin seeds or sunflower or other seeds to taste
• possibly salt

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

with couscous and feta cheese

For the filling, mix the couscous with the vegetable stock and spice mix, pour over 120 ml of boiling water, and let it swell. Meanwhile, finely chop the bell pepper and leek and sauté briefly in very little water, stirring frequently to prevent burning. The vegetables should be almost dry after sautéing. Allow to cool slightly. Mix the vegetables, crumbled feta cheese, and pumpkin seeds, if desired. Season with salt if desired. Wash the pumpkin thoroughly, halve it, scrape out the seeds and fibers, and place cut-side down on a baking sheet lined with baking paper. Pre-cook at 180°C (fan oven) for about 20 minutes. Remove the pumpkin from the oven, spoon the filling into and onto the pumpkin, and press it down lightly. Return to the oven and cook for another 15-20 minutes. If you like, make a tomato sauce to go with it. The pumpkin flesh will become soft enough to scoop out of the pumpkin.