Preheat the oven to 200°C (390°F) using conventional oven settings (top and bottom heat). Halve the pumpkin lengthwise and scoop out the seeds with a spoon. Rub the cut surfaces with a teaspoon of oil and season with salt and pepper.

Place the pumpkin halves side by side with the cut side facing up on a baking sheet and bake in the oven for 45 to 55 minutes, or until the pumpkin is soft.

Peel and finely dice the onions and garlic. Place the lentils and wild rice in a sieve and rinse thoroughly.

Place the diced onion and garlic in a pot with the remaining oil and sauté with a pinch of salt until translucent.

Once the onions are translucent, add the lentils and rice and deglaze with vegetable broth. Add the bay leaf and thyme, cover, and simmer gently for about 30 minutes, until the rice and lentils are cooked and have absorbed the broth.

Wash the spinach and fold it into the prepared rice mixture until the leaves wilt. Season the filling with salt, pepper, and balsamic vinegar.

Remove the soft-cooked pumpkin from the oven and reduce the oven temperature to 180°C. Slice the mozzarella into thin slices.

Scoop out some of the flesh from the pumpkin halves with a spoon, making enough space for the filling. Divide the filling between the two pumpkin halves and top with mozzarella slices. Return the pumpkins to the oven for another 15 minutes at 180°C (350°F) using conventional oven settings (top and bottom heat) until the cheese is melted.