Ingredients (1 pax):

• 1 small(ish) pumpkin
• 1 cup Quinoa
• 2 small Zucchini or one bigger one
• 2-3 mushrooms
• 1 spring onion
• 1 tbsp pumpkin seeds and walnuts each
• 1-2 tbsp pomegranate seeds (I forgot them in the picture)
• 1tsp of maple syrup
• Salt / pepper / nutmeg / turmeric
• Some fresh rosemary

 

Directions:

• Chop the top off the pumpkin and a tiny bit at the bottom so it stands better and doesn´t roll over. Take all the seeds out and roast in the oven at about 160-180 °C until soft.
• In the meantime, cook the Quinoa with a bit of salt and turmeric
• Chop the mushrooms in small cubes, the spring onion in slices and spiralize the Zucchini.
• Fry the vegetables in a bit of coconut oil in a pan with some fresh rosemary, salt, pepper.
• Roast the nuts and seeds and put them aside.
• Once the Quinoa is ready, mix it with the vegetables and add the maple syrup and stir.
• Take the pumpkin out of the oven and fill it with the vegetable Quinoa mix.
• Granish with the nuts and some pomegranate seeds.

Guten Appetit!