Hearty Stuffed Hokkaido Pumpkin
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 g Hokkaido pumpkin (se), approx. 650
- 200 g minced meat, mixed
- 1 leek
- 1 tomato (s)
- 1 bunch parsley, chopped
- 2 cloves garlic, pressed through
- 1 tablespoon tomato paste
- 2 tablespoon crème fraîche
- 100 g feta cheese
- Cayenne pepper
- salt
- butter
Print Recipe
Pin Recipe Instructions
- Cut open the pumpkin. Remove the stones and scrape out the pulp to a wall that is a good 1 centimeter thick. Place the hollowed-out pumpkin with the lid in the oven preheated to 180 ° C for 15 minutes.
- In the meantime, clean and cut the leek. Wash and dice the tomato and dice the feta cheese.
- Fry the minced meat and the finely scraped pumpkin meat in butter. Add the vegetables and tomato paste and stir-fry for 5 minutes. Stir in the cayenne pepper, garlic, chopped parsley, salt and crème fraîche.
- Take the pumpkin out of the oven. Pour in the minced meat mixture and sprinkle with the diced feta cheese. Put the lid on the pumpkin and bake everything in the oven for another 20 minutes at 180 ° C.
- Serve with side dishes as desired.
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