Stuffed Pumpkin with Tomato Sauce
- For the pumpkin
stale White roll
- 100 grams
Hokkaido pumpkin (about 1.3 kg)
- 3 tablespoons
- 500 grams
mixed Ground meat
- 2 tablespoons
freshly chopped Parsley
- freshly ground Pepper
- For the sauce
- 600 grams
diced Tomatoes (canned)
Preheat the oven to 180°C (approximately 350°F) on the convection setting
Soak the bread in lukewarm water. Cook the rice in boiling salted water for about 15 minutes and then drain and cool.
Cut a small lid from the center of the top of the pumpkin and remove the seeds and fibers.
Chop the pistachios coarsely and mix with the minced meat, cooled rice, egg, parsley and well-squeezed bread. Season with salt and pepper.
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.
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.
Remove the pumpkin from the oven, cut into wedges and serve on a plate with the tomato sauce.