Pumpkin from the tray

Ingredients for 2 servings:

• 1 small Hokkaido pumpkin(s)
• 1 spring onion(s)
• 1 carrot(s)
• 250 g minced meat
• 1 pack of mozzarella
• 2 tbsp rapeseed oil
• 2 tbsp olive oil
• 1 tbsp tomato paste
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Baked pumpkin with minced meat and mozzarella

Halve the pumpkin, remove the seeds, and cut into not-too-thick wedges. Brush a baking sheet with olive oil. Place the pumpkin wedges on the sheet, season lightly with salt, and place in a preheated oven at 200°C (fan oven). Meanwhile, slice the spring onion into rings and dice the carrot. Heat the rapeseed oil in a pan and fry the vegetables briefly. Then add the minced meat, season with tomato paste, salt, and pepper, and continue frying. Once the pumpkin wedges are slightly soft, add the minced meat. Tear the mozzarella into small pieces with your fingers and spread it on top. Return to the oven and bake until the cheese has melted.