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Microwave Pumpkin with Millet and Vegetable Filling and Red Pepper Sauce

5 from 5 votes
Total Time 15 minutes
Course Dinner
Cuisine European
Servings 2 people
Calories 116 kcal

Ingredients
 

  • 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

Instructions
 

  • 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.

Nutrition

Serving: 100gCalories: 116kcalCarbohydrates: 20gProtein: 3.2gFat: 2.4g
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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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