John Myers
Microwave Pumpkin with Mince Filling
The perfect microwave pumpkin with mince filling recipe with a picture and simple step-by-step instructions.
Alternative: sheep’s cheese filling
- 2 tbsp Oil
- 2 piece Onions
- 1 kg According to minced meat
- Salt
- Pepper
- 1 pinch Vegetable broth powder
- 300 g Cream cheese
- 100 g Emmental
- 1 bunch Parsley
- 150 g Creme fraiche Cheese
- 300 g Sheep cheese
- 1 bunch Chives
- 1 bunch Parsley
- 1 pinch Vegetable broth powder
- Salt
- Pepper
- Cut a lid off the pumpkin at the end of the stem and scrape out the seeds. Pre-cook for 10 to 20 minutes at the highest setting. (Different pre-cooking times depending on size and quantity!)
- Fry the onion cubes and minced meat in a pan, season with salt, pepper and vegetable stock powder. Mix the cream cheese and fresh parsley into the minced meat and stir everything well. Finally, mix in the grated Emmental.
- Fill the pumpkins with it, put the lid on and place in the microwave for another minute. Finished!
- With sheep’s cheese filling: put the crème fraîche and sheep’s cheese in a mixing bowl. Add fresh parsley and chives and season with vegetable stock powder and pepper.
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