Stuffed Pumpkin in the Oven

Healthy 715 Last Update: Mar 19, 2021 Created: Feb 26, 2021 0 0 0
Stuffed Pumpkin in the Oven
  • Serves: 4 People
  • Prepare Time: 50 mins
  • Cooking Time: 50 mins
  • Calories: -
  • Difficulty: Easy
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Try to buy the smallest pumpkins for 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. Feta and pine nuts add texture to the dish.

Ingredients

Directions

  1. 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 side up, on a baking sheet and bake for 30 minutes, until tender.
  2. Peel onions and garlic, remove seeds and partitions from 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.
  3. 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. Salt the filling, if necessary.
  4. 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.
  5. Place the pumpkin in the oven for 10 minutes. Sprinkle with cilantro leaves before serving.

Stuffed Pumpkin in the Oven



  • Serves: 4 People
  • Prepare Time: 50 mins
  • Cooking Time: 50 mins
  • Calories: -
  • Difficulty: Easy

Try to buy the smallest pumpkins for 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. Feta and pine nuts add texture to the dish.

Ingredients

Directions

  1. 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 side up, on a baking sheet and bake for 30 minutes, until tender.
  2. Peel onions and garlic, remove seeds and partitions from 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.
  3. 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. Salt the filling, if necessary.
  4. 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.
  5. Place the pumpkin in the oven for 10 minutes. Sprinkle with cilantro leaves before serving.

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