- 1 oblong pumpkin 1 ½ -2 kilos
- 3 tablespoons olive oil
- 1 onion
- 2 cloves of garlic
- 2 sprigs thyme
- 2 sprigs rosemary
- 100 g lentils
- 100 g dried cranberries
- ½ teaspoon ground nutmeg
- 150 g red wine
- 150 g water
- 1 vegetable bouillon cube
- 80 g spinach leaves
Roast stuffed pumpkin
Diet based on cereals, pulses, nuts, seeds, vegetables, fruits and other animal foods such as honey and eggs. Excludes meat, fish, mollusks.
Diet based on vegetables, legumes and green leaves. It excludes foods such as meat, fish, mollusks, dairy products, eggs, honey and their by-products.
Gluten Free Diet
Excludes foods containing gluten, such as wheat, barley, rye and their by-products.
Dairy Free Diet
Excludes foods such as milk, yoghurt, cheese and their by-products.
Egg Free Diet
It is usually followed when someone is allergic to this food.
Nuts Free Diet
It is usually followed when someone is allergic to nuts.
Low in Sugars Diet
Limits all sources of added sugars and encourages the reduction of high-carbohydrate (high glycemic index) foods. A claim that a food can be classified as LS can be made when it contains less than 5 gr of sugars per 100 gr of solid food or 2.5 gr of sugars per 100 ml of liquid food.
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- Preheat oven to 180* C (350* F) Fan.
- Carefully cut the pumpkin in half, lengthwise and remove the seeds.
- Brush it with 1 tablespoon of olive oil and place in a baking pan skin side down.
- Roast for 60 minutes, until the flesh softens and it caramelizes lightly.
- When ready, remove from oven and set aside for 20-25 minutes so that it can cool a little.
- Very carefully, scoop out the pumpkin flesh with a spoon, making sure you don’t rip the skin.
- Finely chop the flesh and transfer to a bowl.
- Finely chop the onion, garlic, thyme leaves and rosemary leaves.
- Place a pot over medium heat.
- Add the remaining olive oil to the pot and let it get hot.
- Sauté the onion and garlic for 2 minutes.
- Add the lentils, finely chopped thyme, rosemary, cranberries and nutmeg.
- Mix with a wooden spoon, add the wine and wait until 2/3 of it evaporate.
- Add the water and vegetable bouillon cube. Simmer for about 30 minutes, until the lentils soften but do not turn mushy. Add a little more water if necessary.
- Remove pot from heat and add the pumpkin flesh, spinach, salt and pepper.
- Fill both halves of the pumpkin with the mixture and put them back together so that you have a whole pumpkin again.
- Tie with some kitchen twine and roast again for 10 minutes.
- When ready, remove from oven, cut into portions and serve.
Nutrition information per portion
Shows how much energy food releases to our bodies. Daily caloric intake depends mainly on the person’s weight, sex and physical activity level. An average individual needs about 2000 kcal / day.
Are essential to give energy to the body while helping to maintain the body temperature. They are divided into saturated "bad" fats and unsaturated "good" fats.
Known as "bad" fats are mainly found in animal foods. It is important to check and control on a daily basis the amount you consume.
The main source of energy for the body. Great sources are the bread, cereals and pasta. Use complex carbohydrates as they make you feel satiated while they have higher nutritional value.
Try to consume sugars from raw foods and limit processed sugar. It is important to check the labels of the products you buy so you can calculate how much you consume daily.
It is necessary for the muscle growth and helps the cells to function well. You can find it in meat, fish, dairy, eggs, pulses, nuts and seeds.
They are mainly found in plant foods and they can help regulate a good bowel movement while maintaining a balanced weight. Aim for at least 25 grams of fiber daily.
A small amount of salt daily is necessary for the body. Be careful though not to overdo it and not to exceed 6 grams of salt daily
*Based on an adult’s daily reference intake of 2000 kcal.
*To calculate nutritional table data, we use software by