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Low-carb stuffed pumpkin

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Ingredients for 4 servings:

  • 1 Hokkaido pumpkin(s)
  • 500 g minced meat, mixed
  • 200 g sheep’s cheese
  • 1 bell pepper(s)
  • 1 pinch of salt
  • 1 pinch(s) basil
  • 1 egg(s)

Instructions

Working time approx. 15 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Wash the Hokkaido oyster thoroughly, cut it in half, and scoop out the excess meat with a spoon. Cut off the tip of the Hokkaido oyster, otherwise it will tip over in the oven. Let it sit in hot water for 5 minutes. Cut the bell pepper and feta cheese into small pieces. Mix well with the minced meat, egg, a pinch of salt, and basil. Remove the Hokkaido oyster from the water and fill both halves evenly with the mixture. Bake in an oven preheated to 160°C (320°F) for 40 minutes. Makes 4 large servings.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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