Hokkaido Greek Style

Ingredients for 2 servings:

• 1 m.-large Hokkaido pumpkin(s), approx. 1000 – 1500 g, organic
• 500 g minced meat, mixed
• 200 g herb cream cheese
• 200 g feta cheese
• 100 g mushrooms, fresh
• 100 g cheese, grated
• ½ stalk(s) leek
• 2 tsp spice paste (vegetable-herb seasoning paste), in my recipes
• some pepper
• some paprika powder

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

with minced meat, leek, feta and mushrooms

Wash the Hokkaido pumpkin thoroughly and cut it in half, cutting off a small piece from the top and bottom so that the pumpkin halves stand upright, but not too much so that the filling doesn’t leak out. Scrape out the seeds and fibers with a spoon and set the pumpkin halves aside. For the filling, fry the minced meat a little at a time, chop the leek and mushrooms and fry them too, then place them in a bowl with the minced meat and stir in the cream cheese until it is nice and creamy. This works best when the minced meat mixture is still warm. Stir in the vegetable and herb seasoning paste and season with pepper and paprika; the salt and garlic are already included in the seasoning paste. Then dice the feta cheese and fold it into the minced meat mixture. Divide the filling between the two pumpkin halves and place them in the preheated oven on the second rack from the bottom. Bake at 180°C (fan oven) for about 35 minutes, then spread the grated cheese on top and bake for about 25 minutes. The Hokkaido cheese can be eaten whole with the skin if it’s untreated.