I Stuffed a Pumpkin With THIS… and It Was Incredible!

76g of protein in one stuffed pumpkin — 38g per serving — and incredibly delicious. 🎃 Crispy roasted chickpeas, creamy almond feta, mushrooms, spinach, sweet grapes and colorful vegetables turn this simple Hokkaido pumpkin into the ultimate fall comfort food. High-protein, completely vegan and packed with ingredients that fit beautifully into a longevity-focused diet. 🛒 PRODUCTS I USE 🌿 Dried Nettle Seeds: 🇺🇸 US, Canada & International: https://amzn.to/4r27pjl * 🇩🇪 Germany: https://amzn.to/4hgkulU * 🫒 High-Phenolic Extra Virgin Olive Oil: 🇺🇸 US, Canada & International: https://link.amazon/B01xnQgAU * 🇩🇪 Germany: https://amzn.to/3Tl0mG2 * *Advertising / Werbung – Affiliate links: I may earn a small commission from qualifying purchases at no extra cost to you. As an Amazon Associate I earn from qualifying purchases. RECIPE | Serves 2 If you enjoy simple, high-protein recipes like this, feel free to support the channel with a like and subscribe. It really helps me keep creating more. 1 Hokkaido Pumpkin 200 g (7 oz / about 7 cups fresh) Spinach, fresh or frozen 8 Cherry Tomatoes 200 g (7 oz / about 2 cups sliced) Mushrooms 220 g (7.8 oz / about 1⅓ cups) Chickpeas, drained, from a can or jar ½ Yellow Bell Pepper 1 Small Red Onion 15 g (about ½ cup loosely packed) Fresh Parsley 100 g (3.5 oz / about ¾ cup crumbled) Almond Feta – Almond Feta Recipe: https://youtu.be/mAPRtcoRyQ0 60 g (2.1 oz / about ⅓ cup) Grapes 2 Garlic Cloves 2 tbsp Extra Virgin Olive Oil (for the filling and marinade, respectively) 2 tsp Dried Nettle Seeds 1 tbsp Lemon Juice 1 tsp Pulled BBQ Spice – Homemade Spice Recipe: https://youtu.be/QBD3KREZCbc 1/2 tsp Rock Salt 1/2 tsp Black Pepper Bake for about 30-40 minutes at 180°C / 355°F convection (fan oven). If your pumpkin is as small as mine, 30 minutes is enough. Sweet roasted pumpkin, savory mushrooms, crispy chickpeas, creamy almond feta and little bursts of sweetness from the grapes make every bite different. It’s colorful, satisfying