Summary

Ingredients

• 3 pumpkin (se) (patisson - flying saucers)
• 250 g minced meat, mixed
• 3 tablespoon olive oil
• 2 onions)
• 3 cloves garlic
• 1 teaspoon vegetable stock, instant
• 2 tablespoon tomato paste
• 1 egg (s)
• 50 g cheese, rated
• salt and pepper
• 150 ml vegetable broth or meat broth

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Instructions

1. Cut a lid from the pumpkins. Hollow out the vegetables with a teaspoon, taking care not to leave the edge too thick so that it is cooked through. Lightly salt and pepper the inside. Cut the lid - except for the stalk - and the inside into small cubes.
2. Finely dice the onions and garlic and fry in olive oil. Add the minced meat and fry until crumbly. Add the inside of the pumpkins and the tomato paste and sauté briefly. Season to taste with broth, pepper and salt and let cool down a little, then stir in the egg.
3. Place the pumpkins in an ovenproof dish, fill with the minced vegetable mixture and sprinkle with the cheese. If you still like a little sauce (hardly any liquid comes out), pour vegetable or meat broth into the mold before baking.
4. Bake in the oven at 170 ° C (hot air) for about 40 minutes. This goes well with rice or pasta.