Hearty stuffed Hokkaido pumpkin

Ingredients for 2 servings:

• 1 g Hokkaido pumpkin (se), approx. 650 g
• 200 g minced meat, mixed
• 1 stalk(s) leek
• 1 tomato(s)
• 1 bunch parsley, chopped
• 2 cloves garlic, pressed
• 1 tbsp tomato paste
• 2 tbsp crème fraîche
• 100 g feta cheese
• Cayenne pepper
• Salt
• butter

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Cut open the pumpkin. Remove the seeds and scrape out the flesh, leaving a 1-centimeter-thick wall. Place the hollowed-out pumpkin with the lid on and bake in an oven preheated to 180°C for 15 minutes. Meanwhile, trim and chop the leek. Wash and dice the tomato and dice the feta cheese. Brown the minced meat and the finely scraped pumpkin flesh in butter. Add the vegetables and tomato paste and continue to cook for 5 minutes, stirring. Stir in the cayenne pepper, garlic, chopped parsley, salt, and crème fraîche. Remove the pumpkin from the oven. Pour in the minced meat mixture, scattering the diced feta cheese over it. Place the lid on the pumpkin and bake in the oven at 180°C for another 20 minutes. Serve with any side dishes you like.