Summary

Ingredients

• 1 butternut squash (se) or Hokkaido
• 250 g minced beef, (For veetarians: tofu, eplant or zucchini)
• 1 onion (s)
• 1 clove garlic
• 3 tablespoon parsley, fresh
• 50 g cheddar cheese or Gouda cheese, rated
• 200 g tomatoes, passed
• salt and pepper
• some oil, for frying and for brushing the pumpkin

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Instructions

1. First you cut off the stalk of the pumpkin, cut the pumpkin in half, remove the seeds and then hollow out the pumpkin halves so that there is space for the filling.
2. The pumpkin should of course be washed. You don`t throw away the hollowed-out pulp, you still need that for the filling. For this it should be finely chopped.
3. For the filling, the onion and the clove of garlic are cut into fine cubes.
4. In addition, parsley is finely chopped. Then you fry the ground beef in a little oil. If you are a vegetarian, you can also take tofu, eggplant or zucchini. When it starts to brown, add the minced pumpkin pulp, onion and garlic. The minced meat will form roast substances on the bottom of the pot. That is not bad and even desired, because there are many flavors in it. As soon as the onions are translucent, they are loosened with the tomatoes. Finally, add the chopped parsley, as well as pepper and salt.
5. To protect the interface of the pumpkin from drying out, simply brush it lightly with a little oil. Finally, put the pumpkin halves in a baking dish with a little oil, fill it with the filling and sprinkle it with the grated cheese. The mold is then placed in the oven for approx. 45 minutes at 180 ° C (convection).
6. To serve, you simply cut slices from the pumpkin.