Our filled pumpkin with feta and couscous and baked with delicious cheese tastes good for the whole family! There are so many delicious pumpkin recipes in the oven. One of my favorite pumpkin dishes is of course the baked pumpkin!
ingredients
1 butternut squash
2 tbsp oil for brushing
salt and pepper
2 tomatoes
4 tbsp couscous
200 g feta cheese
¼ tsp coriander, ground
½ tsp paprika, sweet
¼ tsp ginger, ground (or fresh)
150 g grated hard cheese
Stuffed Butternut Squash Preparation
1. Preheat the oven to 220 degrees (convection 200 degrees). Halve the pumpkin lengthways and remove the core with a spoon, leaving approx. 1.5-2 cm. Hollow out the rest. Place cut-side up on a baking sheet lined with baking paper.
2. Drizzle cut surfaces with 1 tbsp oil and salt. Cook in the hot oven on the middle rack for 30 minutes.
3. Clean and dice the tomatoes, mix in a bowl with the couscous and leave to swell for about 15 minutes.
4. Cut the removed pumpkin flesh into small pieces, dice the feta cheese.
5. Remove the baked pumpkin from the oven. Distribute the filling in the pumpkin halves and bake at 200 °C (convection oven 180 °C; gas: level 3) on the middle shelf for approx. 20 minutes.
6. Cover the stuffed pumpkin with cheese and bake for another 10 minutes until the cheese crust turns golden brown.
Enjoy your meal! Enjoy the healthy stuffed butternut squash with feta, tomatoes and couscous!
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