1. Prepare the Pumpkin:

• Cut off the top of the pumpkin to create a lid and scoop out the seeds. Replace the lid.

• Bake in a preheated oven at 180°C (350°F) until soft.

2. Prepare the Filling:

• Scoop out the flesh of the baked pumpkin with a spoon and mash it into a puree in a bowl. Set aside any excess flesh if it’s too much.

• Sauté the Swiss chard with garlic in a pan until it releases its water and cooks down. Mix it with the pumpkin puree.

• Roast the mushrooms and onions in the oven until they release their moisture, then add them to the chard mixture.

• Add oat flour, vegetable seasoning, salt, pepper, and a little water to achieve a béchamel-like consistency. Mix this into the pumpkin puree.

3. Fill the Pumpkin:

• Spoon the prepared filling back into the hollowed-out pumpkin. Replace the top as a lid.

4. Bake:

• Bake the filled pumpkin in the preheated oven at 180°C (350°F) for about 25 minutes.

5. Serve:

• Let it cool slightly after removing it from the oven. Serve it by slicing the pumpkin or scooping out portions with a spoon.

Alternative Ingredients: You can substitute spinach for Swiss chard, and for a non-vegan option, sprinkle grated cheese on top and bake for a few extra minutes to create a golden crust.

Enjoy your meal! 🌟