Tasty, cheap and quick: stuffed Hokkaido pumpkin

April 15, 2015

Under the motto “Tasty, cheap and fast” we want to cook with you every two weeks.

While we're already scraping and carving pumpkins for the Halloween party, we also want to prepare delicious stuffed Hokkaido pumpkin.

Ingredients:

650 g pumpkin (Hokkaido)

200 g minced meat

1 stalk of leek

1 tomato

1 bunch chopped parsley

2 cloves garlic

1 tablespoon tomato paste

2 tablespoons of crème fraîche

100g feta cheese

Pepper, salt – to taste

butter

Preparation:

1. Cut open the pumpkin

2. Remove pumpkin seeds

3. Scrape out the pulp to a 1-1.5 centimeter thick wall

4. Bake the pumpkin for about 15 minutes at 180°C

5. Clean and cut the leek

6. Wash the tomato and cut it finely

7. Dice feta cheese

8. Fry minced meat well in butter

9. Add vegetables and tomato paste

10. Continue frying for about 5 minutes

11. Add pepper, chopped parsley, salt and crème fraiche and stir in well

12. Take the pumpkin out of the oven and fill it with the minced meat mixture

13. Sprinkle in the diced feta cheese

14. Place the lid on the pumpkin

15. Cook in the oven at 180°C for about 20 minutes

Since the Hokkaido pumpkin is very similar to jacket potatoes in terms of taste and calories, you don't need a separately prepared side dish.

Have a spooky Halloween celebration and bon appetit!

Under the motto “Tasty, cheap and fast” we want to cook with you every two weeks. While we're already scraping and carving pumpkins for the Halloween party, we also want to prepare delicious stuffed Hokkaido pumpkin. Ingredients: 650 g pumpkin (Hokkaido) 200 g minced meat 1 stick of leek 1 tomato 1 bunch of chopped parsley 2 cloves

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