Like stuffed peppers and tomatoes in summer, stuffed pumpkin in autumn and winter is not a rare guest on our table. Small pumpkins, butternut pumpkin, a large pumpkin for the whole honest company, acorn pumpkin, delicacy pumpkin (which can be eaten with the skin after baking) – I cook any of them. And with a variety of fillings. And now also the yellow squash.

Summary

Ingredients

• 1 small yellow squash
• Olive oil
• Salt
• Ground black pepper
• Ground nutmeg optional
• Finely chopped fresh garlic or granulated garlic as desired
• 2 cups cooked minced beef filling of rice, carrots, onions, and spices
• grated cheese
• Several slices of butter

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Instructions

1. Preheat oven to 200-220 C / 400-425 F (both temperatures will work).
2. Wash the yellow squash, cut in half. Take out seeds and inner fibers.
3. Place the pumpkin halves on a baking sheet, cut side up.
4. Drizzle lightly with olive oil, sprinkle with salt, pepper, and granulated garlic (if using).
5. Place the filling in the pumpkin halves, pressing down slightly with a spoon.

   

6. Sprinkle with grated cheese on top and add pieces of butter.
7. Bake for about 30 minutes. If using cheese, sprinkle the filling with cheese and bake for another 5-10 minutes until the cheese relaxes and the pumpkin is done. The pumpkin will be golden at the edges, and the fork or knife will freely enter the pulp.
8. Remove from oven, let stand for 1-2 minutes to cool slightly.
9. Using a fork, scrape the pulp from the walls of the pumpkin and string it onto the fork along with the filling.