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🍽️ Stuffed Pumpkin with Meat and Pistachio Filling

452 kcal · 30 min · 4 servings

Ingredients

• 1 stale roll
• 100 g long-grain rice
• salt
• 1 Hokkaido pumpkin (approx. 1.3 kg)
• 3 tbsp shelled pistachios
• 500 g mixed minced meat
• 1 egg
• 2 tbsp freshly chopped parsley
• pepper (from the mill)
• olive oil
• 1 shallot
• 1 clove of garlic
• 600 g chopped tomatoes (can)
• sugar

Instructions

1. 1. Preheat the oven to 180 degrees Celsius with fan setting.
2. 2. Soak the bread roll in lukewarm water.
3. 3. Cook the rice in salted water for about 15 minutes.
4. 4. Cut a small lid from the center of the pumpkin.
5. 5. Remove the seeds and fibers from the inside of the pumpkin.
6. 6. Chop the pistachios coarsely.
7. 7. Squeeze the soaked bread roll well to remove excess water.
8. 8. Mix the minced meat with the cooled rice, the egg, the parsley, the pistachios, and the squeezed bread roll.
9. 9. Season the filling with salt and pepper.
10. 10. Place the hollowed-out pumpkin on a baking tray greased with oil.
11. 11. Fill the mixture into the pumpkin.
12. 12. Place the cut-off lid back onto the pumpkin.
13. 13. Cook the pumpkin in the preheated oven for about one and a half hours.
14. 14. Cover the pumpkin with aluminum foil after one hour.
15. 15. Peel the shallot and the garlic.
16. 16. Finely chop the shallot and the garlic.
17. 17. Heat two tablespoons of oil in a pot.
18. 18. Sauté the shallot and garlic until translucent.
19. 19. Add the tomatoes to the pot.
20. 20. Season the sauce with salt and pepper.
21. 21. Add a pinch of sugar.
22. 22. Simmer the sauce over medium heat for about 10 minutes.
23. 23. Take the pumpkin out of the oven.
24. 24. Cut the pumpkin into wedges.
25. 25. Serve the pumpkin wedges with the tomato sauce on plates.

Nutrition per serving

• kcal: 452
• Protein: 24 g · Fett/Fat: 25 g · Carbs: 31 g