← All recipes

🍽️ Stuffed Mini Pumpkins

625 kcal · 30 min · 4 servings

Ingredients

• 4 small yellow pumpkin
• 8 cherry tomatoes
• 2 tbsp chopped parsley
• 1 tbsp thyme leaves
• salt
• 1 tsp chili powder
• 2 garlic cloves
• 2 tbsp olive oil
• 4 spring onions
• 250 g mozzarella

Instructions

1. 1. Wash the mini pumpkins thoroughly.
2. 2. Cut a lid from the top.
3. 3. Carefully remove the inside with a spoon.
4. 4. Use the empty pumpkin shells only as containers.
5. 5. Wash the tomatoes.
6. 6. Halve the tomatoes.
7. 7. Remove the hard stem attachment.
8. 8. Quarter the tomatoes.
9. 9. Dice the tomatoes into small cubes.
10. 10. Peel the garlic cloves.
11. 11. Press the garlic.
12. 12. Wash the spring onions.
13. 13. Chop the spring onions very finely.
14. 14. Heat the oil in a pan.
15. 15. Sauté the garlic, spring onions, and tomatoes over medium heat for 1 minute.
16. 16. Season the mixture with salt, chili, parsley, and thyme.
17. 17. Fill the tomato mixture into the pumpkin shells.
18. 18. Dice the mozzarella.
19. 19. Add one tablespoon of mozzarella to the filling of each pumpkin.
20. 20. Place the pumpkins under the oven grill for 1 minute.
21. 21. Wait until the mozzarella is golden brown.
22. 22. Serve the dishes while still warm.
23. 23. Garnish with some white bread as a small appetizer.

Nutrition per serving

• kcal: 625
• Protein: 29 g · Fett/Fat: 20 g · Carbs: 77 g