Stuffed Hokkaido with Lentils, Feta and Pumpkin Seeds

A autumnal Hokkaido is filled with spiced red lentils, zucchini, cherry tomatoes and feta and baked with pumpkin seeds. Fresh parsley and lemon complete it, and the whole thing is a vegetarian main course that keeps you full.

By yumbelo · 2 servings · 60 minutes

Ingredients

• 1 pc Hokkaido pumpkin
• 100 g Red lentils
• 300 ml Water
• 1 pc Onion
• 1 pc Garlic clove
• 1 pc Zucchini
• 150 g Cherry tomatoes
• 80 g Feta
• 30 g Pumpkin seeds
• 3 tbsp Olive oil
• 1 tsp Ground cumin
• 1 tsp Sweet paprika powder
• 1 tsp Dried oregano
• 0.5 bunch Parsley
• 0.5 pc Lemon, zest and juice
• Salt
• Pepper

Method

1. Preheat the oven to 200 °C (conventional heat). Halve the Hokkaido, remove the seeds and place the halves cut side down on a baking sheet lined with baking paper. Bake for about 25 minutes until the flesh is soft.
2. Rinse the lentils in a sieve. Finely dice the onion and garlic. Heat 1 tbsp olive oil in a pot and sweat the onion and garlic until translucent.
3. Add the lentils and the water to the pot, season with cumin, paprika powder, salt and pepper and simmer for about 12 minutes until soft but still slightly al dente. Then drain, if necessary.
4. Dice the zucchini and halve the cherry tomatoes. Heat 1 tbsp olive oil in a frying pan and fry the zucchini with the oregano for about 5 minutes. Add the tomatoes and fry briefly until they begin to soften.
5. Mix the lentils with the vegetables, crumble the feta and fold it in. Season with lemon zest, a little lemon juice, salt and pepper.
6. Take the pumpkin halves out of the oven and brush the cut surfaces with some of the remaining olive oil. Spread the filling on top, press down lightly and sprinkle with the pumpkin seeds.
7. Return the filled pumpkin halves to the oven and bake for about 10 minutes until the seeds are lightly toasted.
8. Finely chop the parsley and sprinkle it over the pumpkin halves. Serve warm, with a spoonful of lemon juice on the side if desired.