Ingredients
1 hokkaido pumpkin
30g of couscous
50g bacon strips
4 portobello mushrooms
2 garlic cloves
1 packet of citrus tea
1c. of oregano soup
salt
black pepper
olive oil
mozzarella cheese

Preparation
Preheat the oven to 180ºC.
Open the pumpkin with a lid. (I split it in half because I used a portion to make the salad below). Place the pumpkin in the oven (the portion for the salad will not bake) seasoned with a wire of olive oil and salt. Leave it on for 10 minutes.
Boil water with the tea bag. Put the couscous in a bowl with salt and pepper. Cover it exactly to the same extent as the couscous boiled tea. Let stand, until the water is absorbed by the couscous.
In a frying pan place the finely chopped garlic, the olive oil and a pinch of salt. Let the garlic brown and place the sliced mushrooms, bacon and oregano. Bring to a boil and add to the couscous.
Remove the pumpkin from the oven and fill with the couscous preparation. Cover with cheese and bake until cheese is toasted.

Salad with hokkaido pumpkin and microvegreens Life in a bag - Buy

Ingredients
4 leaves of lettuce
1 hand full of coriander
1/2 red pepper
2 slices of hokkaido pumpkin on very thin slices
4 nuts broken to pieces
Radish Microgreens 
Olive Oil
Balsamic vinegar
Salt

Preparation
Cut into julienne lettuce and coriander. Break the peppers into the cubes. Mix all the ingredients and season with the sauces. It is simply delicious. The pumpkin is sweet, looks good on salads.