John Myers
Ingredients for 4 servings:
- 1 small Hokkaido pumpkin (se), approx. 1 kg
- 250 g minced beef
- 1 large onion(s)
- 1 can of tomatoes, peeled
- 250 ml tomato juice
- 300 g Emmental cheese, sliced
- 2 tbsp rapeseed oil
- salt and pepper
- Paprika powder
- oregano
- Thyme
- basil
- Soy sauce
- 1 tsp, heaped stock, granulated
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes
low-carb
Wash the Hokkaido pumpkin, halve it, scoop out the seeds, and cut the pumpkin into smaller pieces, no more than 1 cm thick. Brown the minced meat in rapeseed oil. Add the finely chopped onion and sauté until translucent. Puree the canned tomatoes and add them with the tomato juice. Season to taste and simmer for about 5 minutes. Grease a dish. Pour in some of the meat sauce. Top with some of the pumpkin pieces. Spoon some of the meat sauce over the top. Top with some cheese and repeat until all the ingredients are used up. Finish with a layer of cheese. Bake in the oven at 175 degrees Celsius (350 degrees Fahrenheit) on the lowest rack for 50 minutes. Serve with endive salad.
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