Baked pumpkin stuffed with savory rice and ground beef filling
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 396 kcal | (19 %) | ||
| Protein | 24.9 g | (25 %) | ||
| Fat | 19.3 g | (17 %) | ||
| Carbohydrates | 30 g | (20 %) |
Ingredients
- Ingredients
- 80 grams Long grain rice
- salt
- 1 Hokkaido pumpkin (About 1.5 kg)
- 1 Zucchini
- 2 onions
- 1 walnut-sized piece of ginger
- 1 Tbsp olive oil
- 400 grams Ground beef
- mint
- Grated zest and juice of 1 lemons
- peppers
- 250 milliliters Vegetable broth (Instant)
- mint (for garnish)
Preparation steps
Cook rice in salted water, according to package instructions.
Rinse pumpkin. Cut a lid from top of pumpkin, then remove seeds and scrape out interior with a serrated spoon, as needed. Rinse zucchini and pat dry. Peel onion and ginger. Cut zucchini, onions and ginger into small cubes. Heat olive oil in a nonstick skillet and sauté onions and ginger. Crumble ground beef into pan and cook until brown, stirring occasionally. Rinse mint, shake dry and pluck leaves from stem and chop coarsely. Mix zucchini, cooked rice, mint and lemon zest and lemon juice into ground beef mixture. Season with salt and pepper.
Fill pumpkin with rice mixture. Pour half of broth over filling. Place pumpkin in a greased casserole dish and pour in remaining broth. Bake in preheated oven at 200°C (fan: 180°C, gas mark 3-4) (approximately 400°F) until pumpkin flesh is tender, about 1 hour. To serve, garnish with mint.