Vegetarian stuffed pumpkin

Ingredients for 4 servings:

• 1 onion(s)
• some olive oil
• 300 g green spelt, crushed
• 75 g sesame seeds
• 600 ml vegetable stock
• 1 stalk(s) leek, small
• 2 carrots
• 1 m.-sized pumpkin(s) (Hokkaido)
• some salt and pepper
• Paprika powder
• 2 eggs
• 100 g cheese, grated hard cheese
• 2 tbsp breadcrumbs
• marjoram
• Thyme

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Peel and finely chop the onion, and sauté it in a little heated olive oil. Add the green spelt meal and sesame seeds and sauté briefly. Pour in the stock, bring to a boil, and simmer the green spelt for about 20 minutes over low heat. Meanwhile, trim and wash the leek and cut into strips. Peel and finely dice the carrots. Add both to the green spelt after 10 minutes of cooking. Allow to cool. Meanwhile, cut a lid off the pumpkin. Use a spoon to scrape out the seeds and the soft, fibrous interior. Rub the pumpkin flesh with salt, pepper, and paprika. Mix the slightly cooled green spelt mixture with the eggs, cheese, and breadcrumbs. Season with the herbs, salt, and pepper, pour it into the pumpkin, and press it down firmly with a spoon, leaving some space around the edges of the pumpkin. Place the pumpkin on a baking sheet, brush with oil, and bake in an oven preheated to 180°C (Gas Mark 2 – 2 1/2) for about 2 hours. The crispy, browned pumpkin skin is edible!