Stuffed pumpkin with Roquefort cheese and hazelnuts

Serving: 2 servings

Cook-time: 30 min

Author: Delicooks

Roquefort cheese is rich in protein, calcium and phosphorus. Pumpkin is rich in beta-carotene, protects digestion and has purifying qualities.

Ingredients

Preparation

• 1 pumpkin
• ½ cup Roquefort or Gorgonzola cheese
• 2 tbsp fresh cilantro
• ½ cup fresh arugula
• 1 chopped chili (optional)
• ¼ cup toasted and chopped hazelnuts
• 1 lime juice and zest
• 1 pinch of Cilantro
• 4 tbsp extra virgin olive oil
• Salt
• Pepper

1. Cut the pumpkin in half and remove the seeds.
2. Place in a baking dish, season with oil, salt and pepper.
3. Place in a preheated oven at medium temperature and cook until cooked. At the end of cooking, add the crumbled cheese and lightly ground hazelnuts.
4. Serve with arugula. Adjust with salt, pepper and a teaspoon of Cokare Focus Elixir and lime juice and zest.