Pumpkin bowl

Name: Pumpkin bowl
Cook time: 25 min
Yield: 1
Ingredients: 200 g Pumpkin; 5 g Olive oil; 50 g Raspberries; 30 g Pomegranate; 20 g Walnut; 100 g Cottage cheese, 5% fat; 2 g Salt; 15 g Pesto; 2 g Italian seasoning; 2 g Black pepper

Nutrition per serving

460

kcal

23.7 g

Protein

28.7 g

Fat

32.8 g

Carbs

Key Micronutrients (per serving):Fiber: 8.1 g•Ca: 317 mg•Mg: 98 mg•K: 883 mg•Vit C: 31.4 mg

Ingredients

Pumpkin
200 g
44 kcal
Olive oil
5 g
45 kcal
Raspberries
50 g
23 kcal
Pomegranate
30 g
22 kcal
Walnut
20 g
131 kcal
Cottage cheese, 5% fat
100 g
121 kcal
Salt
2 g
0 kcal
Pesto
15 g
63 kcal
Italian seasoning
2 g
7 kcal
Black pepper
2 g
5 kcal

Preparation Steps

Preheat the oven to 220 °C.
Cube the pumpkin, place on a parchment-lined baking sheet, drizzle with olive oil, and season with salt, pepper, and Italian herbs. Roast for about 20 minutes until tender and golden.
Arrange the roasted pumpkin on a plate, add cottage cheese in the center, drizzle with pesto, and top with walnuts, raspberries, and pomegranate seeds.