Prepare this easy and nutritious hasselback pumpkin recipe with dehydrated tomato. It is a soft and juicy pumpkin baked with an almond pesto, pine nuts and dehydrated tomato. Ideal as a light dinner.
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Ingredients4 portions
Preparation
Preheat the oven to 180 ° C.
For the pesto, blend all the ingredients until a thick sauce is obtained. Reservation.
Make cross cuts to the pumpkins without cutting them completely.
Insert the sliced mushrooms into the cuttings of the pumpkins and place them on aluminum foil. Bathe with the pesto and close the paper.
Bake about 20 minutes or until pumpkins are cooked. Decorate with the tofu.
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