Stuffed Pumpkin in the Oven
by Editorial Staff
Try to buy the smallest pumpkins for the stuffed pumpkin to serve the dish in portions. In addition, portioned pumpkin halves are baked faster in the oven. If you can’t get them, serve half a pumpkin for two. The sweet pulp of a pumpkin goes well with minced meat, generously flavored with oriental spices. And feta and pine nuts add texture to the dish.
Cook: 50 mins
Servings: 4
Ingredients
- 2 small pumpkins
- 500 g ground beef
- 1 large onion
- 1 sweet green pepper
- 3 cloves of garlic
- 100 g feta
- 50 g pine nuts
- 1-2 tbsp harissa pasta
- 2 teaspoon ground turmeric
- 2 teaspoon ground cumin
- 1/2 teaspoon cinnamon
- olive oil
- salt
- freshly ground black pepper
Directions
- Preheat oven to 180 ° C.
- Prepare pumpkin for stuffing: cut pumpkin in half, remove seeds and fibers. Brush the slices with olive oil and season with salt and pepper. Place the pumpkins, cut up on a baking sheet, and bake for 30 minutes, until tender.
- Peel the onion and garlic, remove seeds and partitions from the pepper. Chop the onion and pepper into small cubes, chop the garlic.
- Heat a skillet with olive oil and sauté onion and pepper until soft, 7 minutes. Add garlic, turmeric, cumin, and cinnamon and stir.
- Add minced meat and cook, stirring occasionally, until color changes.
- Put the harissa in a frying pan, stir well and fry until the meat is tender, 5 minutes. Season the filling with salt, if necessary.
- When the pumpkin is done, scoop out some of the pulp with a spoon to make a depression.
- Cut the pulp into small pieces and mix with the filling. Spread the filling between the pumpkins. Sprinkle with chopped feta and pine nuts.
- Place the pumpkin in the oven for 10 minutes. Sprinkle with cilantro leaves before serving.
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