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Filled Pumpkin

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Filled Pumpkin

The perfect filled pumpkin recipe with a picture and simple step-by-step instructions.

  • 1 Hokkaido pumpkin
  • 3 Spring onions
  • 350 g Minced meat
  • 2 Eggs
  • 2 tsp Dried oregano
  • Salt and pepper
  1. Preheat the oven to 180 degrees. Cut the lid off the pumpkin, put aside. Remove the pumpkin seeds with a tablespoon. Salt the inside of the pumpkin.
  2. Cut the spring onions into rolls. Mix the minced meat, 2/3 of the onions and eggs. Season with oregano, salt and pepper.
  3. Fill the pumpkin with the minced meat, place on a tray, put the lid next to it. Bake in the lower third of the hot oven for 45-50.
  4. Sprinkle with the remaining spring onions and serve with the pumpkin lids on top.
Dinner
European
filled pumpkin

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Written by John Myers

Professional Chef with 25 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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