Stuffed Pumpkin with Tomato Sauce

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Stuffed Pumpkin with Tomato Sauce
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 2 h. 10 min.
Ready in

Ingredients

for
6
For the pumpkin
1
100 grams
1
Hokkaido pumpkin (about 1.3 kg)
3 tablespoons
skinless Pistachios
500 grams
1
2 tablespoons
freshly chopped Parsley
freshly ground Pepper
For the sauce
1
1
600 grams
diced Tomatoes (canned)

Preparation steps

1.

Preheat the oven to 180°C (approximately 350°F) on the convection setting

2.

Soak the bread in lukewarm water. Cook the rice in boiling salted water for about 15 minutes and then drain and cool.

3.

Cut a small lid from the center of the top of the pumpkin and remove the seeds and fibers.

4.

Chop the pistachios coarsely and mix with the minced meat, cooled rice, egg, parsley and well-squeezed bread. Season with salt and pepper.

5.

Place the pumpkin on an oiled plate, stuff with the filling and put on the lid. Bake in the preheated oven for about 1 1/2 hours. Cover with aluminum foil after the first hour.

6.

For the tomato sauce: Peel the shallot and garlic and chop finely. In a saucepan, heat 2 tablespoons of oil and sweat the shallots and garlic until glassy. Add the tomatoes. Season with salt, pepper, and a pinch of sugar and simmer for about 10 minutes over medium heat.

7.

Remove the pumpkin from the oven, cut into wedges and serve on a plate with the tomato sauce.

Comments

Laura Strnad's picture
Can I substitute another pumpkin in its place?
Laura Strnad's picture
Can I substitute a different pumpkin instead of the Hokkaido? There is none in ourarea.
Cyndy from EAT SMARTER's picture
Hi Laura, Yes, you can easily substitute Butternut Squash. Thanks!