Cart

Your cart is empty

Add to Cart items and buy them quickly and conveniently.

Stuffed pumpkin with A'la Tuna

A'la Tuna in Oil

Stuffed pumpkin with A'la Tuna

Stuffed pumpkin may seem like a cliché, but you haven't tried one like this before... Hokkaido pumpkin, a filling full of umami, and on top of it all - A'la Tuna! Incredibly nourishing and warming dish for autumn and winter. A source of plant-based protein coming from quinoa, rice, and black lentils - no excuses!

Preparation time: 60 minutes

Number of servings: 2 or 4

Ingredients

 
Filling for pumpkin for 4 servings:
A’la Tuna in Oil 250g
Hokkaido pumpkin 2 pieces
olive oil 1 tablespoon (20 ml)
red onion 1/2 piece
garlic clove; chopped 2 pieces
red pesto 4 tablespoons
red bell pepper, chopped 1 piece
cooked quinoa 360g
cooked black/green lentils 100g
spinach 50g/handful
lemon zest and juice 1 piece
salt and pepper to taste
feta cheese / sprouts for sprinkling  

 

Nutritional Values:

Name Value % RWS
Calories 668 -
Fat 17.6g 23%
Saturated fat 2.4g 12%
Cholesterol 2mg 1%
Salt 1000mg 50%
Carbohydrates 106.5 39%
Fiber 28.8g 102%
Sugars 12.8g -
Protein 27.3g -

How to prepare

  1. Cut the pumpkin in half lengthwise and scoop out the seeds. Make small cuts at the bottom to prevent it from tipping over.
  2. Drizzle with olive oil, sprinkle with a small amount of salt, and bake at 200-220 degrees Celsius for 30 minutes (fan-assisted oven).
  3. In a pan, sauté the chopped onion first, then add garlic, red bell pepper, and the scooped out pumpkin flesh. Sauté over medium heat for about 15 minutes until the vegetables soften.
  4. Add spinach, quinoa, lentils, and sauté, stirring for 2 minutes.
  5. Add pesto and lemon zest. Mix well. Season if needed.
  6. Stuff the baked pumpkin halves with the quinoa mixture, top with A’la Tuna Jack and bake at 180 degrees for about 8 minutes until the pumpkin center is warm and the top is golden brown.

Gallery

What else do you want?

News