John Myers
Microwave Pumpkin with Millet and Vegetable Filling and Red Pepper Sauce
The perfect microwave pumpkin with millet and vegetable filling and red pepper sauce recipe with a picture and simple step-by-step instructions.
- 2 piece Microwave squash
- 100 g Millet
- 250 ml Vegetable broth
- 0,5 Diced onion
- 0,5 Zucchini
- 0,5 Red pepper
- Olive oil, salt, pepper
- Dice the onion, zucchini and bell pepper
- Heat 1 tablespoons of olive oil and sauté the onion cubes in it
- Add the millet and let it roast a little, then fill up with the vegetable stock
- After 5 minutes add the remaining vegetables, stir in, season to taste and, if necessary, add seasoning and then simmer for approx. 10 to 15 minutes until soft
- Cut open the top third of the microwave pumpkin (it’s called that and you can buy it in the greengrocer!), Remove the seeds with a spoon, then season the pumpkin with a little salt and pepper (otherwise it tastes so sweet)
- Put the lid of the pumpkin back on and cook the whole fruit for 7-8 minutes at 800-1000 watts in the microwave
- Take the pumpkins out of the microwave, fill with the millet-vegetable mixture and put the lid back on. Microwave for another minute.
- Arrange the finished pumpkins with red pepper pulp (see separate recipe). Alternatively, a sour cream dip can be served as a sauce.
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