Stuffed Pumpkin Mexican Hat

Summary

Prep Time	20 mins
Cook Time	1 hr
Total Time	1 hr 20 mins
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Halve the pumpkins lengthways and remove the seeds. Salt the cut surface, brush with olive oil and pre-cook in a preheated oven with an electric stove at 200 ° C or convection oven at 175 ° C for about 20 minutes.
Dice the onion and garlic. Heat the oil in a pan and fry the minced meat for about 5 minutes until it is crumbly. Add onion and garlic and fry with. Put the beans and corn in a colander and rinse with cold water. Add tomatoes, corn and beans to the mince, bring to the boil and season well with salt, sugar, chilli and, if you like, cumin.
Take the pumpkins out of the oven, scrape out some of the pulp with a spoon and fill with the chilli. Cook in the oven for another 20 minutes.
Clean and wash the spring onions and cut into fine rings. Wash the parsley, shake it dry, pluck the leaves from the stems and chop apart for a few leaves to decorate. Mix the crème légère with the chopped parsley. Season with salt and pepper and arrange on the plate with parsley leaves. Sprinkle the pumpkin with spring onion rings and serve.

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