Pumpkin has a fine sweet taste and lies somewhere between a potato and a carrot. A big additional advantage is that the pumpkin fills a lot, but is very low in calories and is very rich in fiber. Furthermore, the pumpkin is actually home to all markets.
You can process the pumpkin in savory dishes, but it also lends itself perfectly for cookies, muffins, cakes and pies. Here is a recipe for a savory, tasty recipe. A pumpkin can of course be filled with everything, but the combination below is a perfect home comer after a long walk outside. Cup of tea next to it and enjoy!
10 minutes preparation
40 minutes of cooking time
2 portions
688 kilocalories per serving
57 grams of protein
101 grams of carbohydrates
12 grams of fats
Necessities
Oven
Oven dish
Colander
Baking pan
Ingredients
1 edible pumpkin
2 tablespoons of olive oil
2 1/2 tablespoons black pepper
250 grams of mushrooms
1 yellow pepper
3 spring excursions
30 grams of raisins
270 grams of chicken fillet
1 can of 260 grams of lentils
2 teaspoons of chicken spices
4 teaspoons cinnamon
Preparation method
- Preheat the oven to 200 ° C. Cut the pumpkin in the length, so that the pumpkin can stay on the convex sides. Then remove the threads and seeds from both halves and cut off the wooden ends of the pumpkin. Rub the entire halves with 1 tbsp olive oil, both inside and outside and sprinkle with freshly ground black pepper. Put both halves in the oven and bake for 25 to 30 minutes until you can easily pierce them with a fork and the halves are nicely golden brown.
- Cut the chicken fillet into small pieces and let the raisins swell in boiled water. Cut all other vegetables into small pieces or rings, let the lentils drain well in a colander and rinse.
- Heat a tablespoon of olive oil in a pan and fry the chicken around in 5 minutes with the 2 teaspoons of chicken herbs. Once the chicken is done, add the mushrooms and peppers and fry for another 4 minutes. Then add the lentils, the 4 teaspoons of cinnamon and 2 teaspoons of freshly ground black pepper. Stir well all together. After 2 minutes add the vomited, drained raisins and the 3 spring onions. Scoop everything through and remove from the fire.
- Remove the pumpkin halves from the oven and scrape off the dried flesh a little further, so that a larger cavity is created to fill the pumpkin. Add the flesh to the filling. Spoon the filling again well and then divide over both pumpkin halves.
- Put the pumpkin halves back in the oven about 5 to 10 minutes and then the dish is ready. Meanwhile, put a delicious cup of tea and enjoy this delicious autumnal meal!
