Autumn Vegetarian Bowl Recipe

Preheat the oven to 180°C. Cut the squash in half lengthwise and remove the seeds and strands with a spoon.

Brush the flesh side with olive oil, then place them flesh side up on a baking sheet lined with parchment paper. Bake for 1 hour.

Peel and slice the red onion, then cut the olives into rounds.

Set aside. Once out of the oven, scoop out most of the flesh from the squashes and mash it with a drizzle of olive oil, salt, and pepper. Distribute the mixture into the two hollowed squashes.

Peel the avocado, remove the pit, and slice it thinly. Place it on the squash.

Finally, add fresh goat cheese, sliced black olives, the chopped onion, then sprinkle with pomegranate seeds and pumpkin seeds. Drizzle with olive oil and serve.