Summary

Ingredients

• 1 pumpkin (s), e.g., Bischofsmütze
• 1 large onion (s)
• 2 cloves garlic
• 100 g rice
• 150 g mushrooms, e.., kin oyster mushrooms or shiitake
• 2 tablespoon tomato paste
• 6 date (s)
• 2 carrot (s)
• 1 slice celery
• 150 ml vegetable stock
• olive oil
• salt and pepper
• 1 teaspoon Ras el Hanout
• Chilli flakes
• 0.5 ½ bunch parsley

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Instructions

1. Cut off the lid of the turmeric gourd and remove the seeds. Scrape out enough of the pulp with a spoon to leave a wall thickness of about 3 cm. Chop the pulp a little and set aside.
2. Season some olive oil with ras el hanout and salt and brush the inside of the pumpkin with it. Put the lid on and then bake for 30 minutes at 200 ° C top / bottom heat in the preheated oven on the middle rack.
3. Cook the rice according to the instructions on the packet, not forgetting the salt.
4. Cut the onion into cubes, press the garlic and sauté both in olive oil in a pan. Chop the mushrooms, add them to the pan and fry them until they are hot. Add the tomato paste and fry a little more. Now add the cooked rice. Finally add the pumpkin flesh, the dates cut into strips and the carrots cut into fine cubes or sticks and the celery. Season with salt, pepper, chilli flakes and Ras el Hanout and add the finely chopped parsley.
5. Now fill the pan with the pumpkin, pour the vegetable stock over it and put the lid back on.
6. Bake the stuffed pumpkin at 200 ° C for a good 30 minutes in the oven on the middle rack, removing the lid after about 15 minutes.
7. Let cool down a bit before eating.