Stuffed pumpkin with rice and spinach

Preheat the oven to 180°C.

Rinse the butternut squash under running water and cut it in half lengthwise. Remove the seeds and hollow out the squash with a spoon.

Dice the flesh and reserve. Finely chop the shallots and mince the garlic. Dice the sun-dried tomatoes.

Heat a little oil in a frying pan. Add the pumpkin cubes and cook until tender, about 15 minutes. Then add the onion and garlic and cook briefly.

Add the (uncooked) rice, Italian herbs, allspice and cinnamon together with 200 ml of water.

Bring to a boil and simmer gently for 10 minutes over low heat. Then add the sun-dried tomatoes and cranberries and stir.

Add the fresh spinach a handful at a time until it has wilted. Let this simmer gently until most of the liquid has evaporated. Season with black pepper and sea salt.

Spoon the filling into both halves of the hollowed-out pumpkin and then press them together. Brush the pumpkin with oil and sprinkle with black pepper and sea salt to taste. Wrap the pumpkin tightly in aluminum foil and then bake for 2 hours.

After the oven time, you can carefully unwrap the pumpkin and cut it into slices.