- 100 grams Long grain rice
- 1 Hokkaido pumpkin (1 kg)
- 1 yellow onion
- 10 grams fresh ginger
- 2 garlic cloves
- 1 Tbsp Canola oil
- 100 milliliters dry white wine
- 400 grams mixed Ground meat
- 2 Tbsps chopped parsley
- 40 Pistachio
- 1 egg
- 2 Tbsps breadcrumbs
- 1 bay leaf
Cook the rice for about 15 minutes in about 200 ml (approximately 3/4 cup) of salted water. Rinse and dry the pumpkin thoroughly. Cut out the stem with a sharp knife, so that a hole can be filled in the pumpkin.
Hollow out the pumpkin with a spoon, removing the seeds and fibrous pulp.
Peel the onion, peel the ginger and garlic and chop coarsely. Cook in the hot oil until soft and deglaze with the wine. Simmer approximately 5 minutes.
Mix the minced meat with the rice and the parsley in a bowl. Coarsely chop the pistachios.
Preheat the oven to 180°C (approximately 350°F).
Add the egg to the meat mixture and mix together with the pistachios into a smooth. Knead in some breadcrumbs if necessary. Season with salt and pepper. Place the mixture into the pumpkin and press well.
Place the lid on the pumpkin. Set on a wire rack in a roasting pan, pour a little water and add a bay leaf. In the oven about 50 minutes and bake. Check with a small knife to check if the squash is tender. Then take out, cut and serve in quarters. Serve with a mixed salad.