Stuffed pumpkins

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Wash the pumpkins and rub dry. Cut the lid off the pumpkins. Core the pumpkin. Put pumpkins and lid on the oven rack. Bake in the preheated oven (electric cooker: 150 °C/ convection oven: 125 °C/ gas: level 1) for 20-30 minutes. Meanwhile peel and finely dice onion and garlic.

2. 2

   Heat oil in a pan. Sauté the onion and garlic. Add minced meat and fry until crumbly. Season with salt and pepper. Add the chopped tomatoes. Bring to the boil and simmer over medium heat for about 5 minutes. In the meantime wash the tomatoes, grate them dry and remove the seeds. Cut the flesh into fine cubes. Crumble feta cheese. Wash parsley and dab dry. Chop the leaves, except for a few for garnishing, and fold them into the mince mixture.

3. 3

   Bring to the boil and simmer over medium heat for about 5 minutes. In the meantime wash the tomatoes, grate them dry and remove the seeds. Cut the flesh into fine cubes. Crumble feta cheese. Wash parsley and dab dry. Chop the leaves, except for a few for garnishing, and fold them into the mince mixture. Fold in sheep's cheese as well, except for a little bit for sprinkling. Add the chopped mass to the cooked pumpkins. Serve sprinkled with diced tomatoes and feta cheese. Garnish with remaining parsley. Serve with pesto and baguette

4. 4

   Fold in sheep's cheese as well, except for a little bit for sprinkling. Add the chopped mass to the cooked pumpkins. Serve sprinkled with diced tomatoes and feta cheese. Garnish with remaining parsley. Serve with pesto and baguette

5. 5

   Calculated per person are 200 g pumpkin flesh

Nutrition Facts

KCAL
600 kcal

CARBS
15 g

FATS
41 g

PROTEINS
42 g