Stuffed pumpkin with goat cheese lentils and spinach

Cut the butternut in half lengthwise and remove the seeds. Now hollow the butternut all the way to everywhere 1 cm of the edge with a melon scoop or with a teaspoon. Pierce the meat everywhere with a skewer and together with the hollowed -out part on an oven plate with baking paper, season with salt and pepper, sprinkle with olive oil and insert for 20 minutes in an oven at 200 ° C.

In the meantime, put the lentils in a bowl and mix the grated look, mascarpone, finely chopped shallot, spinach and chive and crumble 1 goat cheese over it. Season with salt and pepper, then mix the roasted filling of the pumpkin from the oven. Mix well together and fill the hollowed butternut.

Crumble the other goat cheese over it and insert for 25 minutes in a 200 ° C oven. Serve immediately.

You can also replace the lentils with finely chopped mushrooms or baked minced meat and the spinach by frozen peas if your children - like my Grace - are not yet into spinach