Vegetarian stuffed Hokkaido pumpkin

Ingredients for 4 servings:

• 1 Hokkaido pumpkin (se), approx. 1 kg
• 5 tbsp olive oil
• 100 g rice
• 120 g onion(s)
• 200 g carrot(s)
• 200 g bell pepper(s), red
• 1 can chickpeas
• 1 tsp cumin seeds, whole
• 2 tsp coriander seeds
• 10 cashew nuts, salted
• salt and pepper

Instructions

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

Wash the Hokkaido pumpkin, cut off a lid, place it on baking paper, and brush it inside and out with olive oil. Season generously with salt and bake for 45 minutes at 200°C (top/bottom heat) until soft and lightly browned. Meanwhile, cook the rice in salted water as usual. Finely dice the onions, coarsely grate the carrots, and cut a red bell pepper into 1 cm pieces. Drain the chickpeas and grind the coriander and cumin seeds in a mortar and pestle. Heat oil in a pan, sauté the onions until translucent, add the spice seeds, and fry for about 2 minutes. Add the carrots and bell pepper, lightly season with salt, and continue frying for about 5 minutes over medium heat. Add the chickpeas and rice and fry for another 4 minutes. Then stir in the cashew nuts and season with salt and pepper. Remove the Hokkaido pumpkin from the oven and reduce the heat to 180°C. Pour the filling into the pumpkin, then pour the remaining filling into a separate casserole dish and place it on the baking sheet. Bake for about 15 minutes. Serve with a dip made from herb quark, yogurt, fresh herbs, and spices.