Stuffed Hokkaido pumpkin

Ingredients for 2 servings:

• 1 small Hokkaido pumpkin (se) (approx. 600 g)
• 300 g minced meat, mixed
• 100 g rice
• 1 stalk(s) leek, cut into rings
• 1 clove(s) garlic
• 1 onion(s)
• 1 tbsp tomato paste
• 1 can of tomatoes, chopped
• 2 tbsp crème fraîche (preferably low-fat)
• 1 tsp broth, granulated
• 2 eggs
• 50 g cream (preferably reduced-fat)
• 50 ml milk
• n. B. Cheese for topping
• salt and pepper
• Oil for frying

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 15 minutes

First, preheat the oven to 180°C. Then cut the top off the pumpkin, scrape out the seeds, and discard both. Scoop out the pumpkin flesh, leaving a wall about 1 cm thick, and set aside. Place the pumpkin in the hot oven with the opening facing up for about 15 minutes. Meanwhile, cook the rice according to the package instructions. Clean the leek and cut into fine rings. Peel and dice the onion. Finely chop the pumpkin flesh. Peel and finely chop the garlic. Brown the minced meat and pumpkin flesh in hot oil until well browned. Add the tomato paste, leek, onion, garlic, and chopped tomatoes and mix well. Season to taste with salt, pepper, granulated stock, and crème fraîche. Then fold in the cooked rice. Pour this mixture into the hot pumpkin and place in a baking dish. Spread the rest of the minced meat mixture around the pumpkin. Whisk together the eggs, cream, milk, salt, and pepper and pour over the pumpkin. Sprinkle a little cheese on top. Finish cooking in a preheated oven at 180°C for 20 minutes. Serve hot. Note: The skin of the Hokkaido pumpkin is edible.