Stuffed Hokkaido Pumpkin

Wash the small Hokkaido pumpkins thoroughly, then bake in a preheated oven at 200°C until tender. There is no need to remove the skin.

Remove the pumpkins from the oven, cut around the tops, and lift them off. Carefully scoop out the seeds and fibrous inner parts, taking care to keep the pumpkin walls intact.

For the filling, dice the tofu and plant-based cheese alternative, slice the spring onions, and finely chop the dill. Season with salt, pepper, and nutmeg, then mix all the filling ingredients together thoroughly.

Fill the pumpkins with the mixture and return them to the oven at 200°C for another 20–30 minutes, until the filling is heated through and the tops are lightly golden.