Recipe onlinefamilyhomerecipes.com/recipe/pumpkin-stuffed-with-red-lentils-and-feta/Scan the code to open the recipe on your phone
Pumpkin stuffed with red lentils and feta
Roasted pumpkin halves filled with red lentils, onion, tomatoes, and cumin, then baked with feta. A meatless fall meal that serves 4.
Save on PinterestRecipe at a glance
- Prep time
- 15 min
- Cook time
- 1 hr
- Total time
- 1 hr 15 min
- Servings
- 4 servings
- Difficulty
- Medium
Hokkaido pumpkin stuffed with red lentils is a meatless fall meal: roast the pumpkin halves until tender, then fill them with lentils simmered with onion, tomatoes, and cumin and bake with feta. Hokkaido, a type of winter squash, does not need peeling because its skin softens as it roasts.
Ingredients
Tick off what you already have at home. Send the rest as a shopping list.
Instructions
Tip: tap a step to mark it as done.
Roast the pumpkin
35 minPreheat the oven to 200°C (400°F). Wash the pumpkins, cut them in half, and scoop out the seeds with a spoon. Brush the cut sides with 1 tbsp of the oil, season with salt, and roast cut-side up for 30–35 minutes, until the flesh is tender.
Make the filling
20 minMeanwhile, sauté the finely chopped onion in the remaining oil. Add the garlic, cumin, and paprika, followed by the rinsed lentils, tomatoes, and 300 ml water. Season with salt and cook for 15–20 minutes, until the lentils are tender and the filling has thickened.
Bake the stuffed pumpkin
15 minFill the pumpkin halves with the lentil mixture, sprinkle with crumbled feta, and bake for another 15 minutes, until the feta begins to turn golden.
Serve
Sprinkle with parsley. Serve one pumpkin half per person.
Tip: The pumpkin is done when a knife slides easily into the flesh. There is no need to remove the Hokkaido pumpkin's skin; it is edible after roasting.
Nutrition facts
Approximate values per serving, calculated from the ingredients
- Energy
- 487 kcal
- Protein
- 18 g
- Carbohydrates
- 73 g
- of which sugars
- 13 g
- Fat
- 17 g
- of which saturates
- 5.0 g
- Fiber
- 13 g
- Salt
- 2.2 g
Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.
This recipe was translated from the Slovak original: Tekvica hokkaido plnená červenou šošovicou a fetou
Follow us
Recipe ideas every day on Facebook & Pinterest.
