Pumpkin pan with minced meat and sage

Ingredients for 4 servings:

• 500 g minced meat
• 2 zucchinis
• 1 kg Hokkaido pumpkin(s)
• 400 g mushrooms
• 2 onions
• 1 clove(s) garlic
• 5 stalks of sage
• salt and pepper
• 1 tbsp vegetable broth, instant
• 2 tsp olive oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

low-carb

Brown the minced meat in a pan with 1 teaspoon of olive oil. Season with salt and pepper. In the meantime, halve the zucchini lengthwise and then cut into half slices. Add these to the minced meat and fry for about 5 minutes. Wash the pumpkin, halve it, hollow it out, and cut it into cubes. Fry these in a separate pan with the second teaspoon of olive oil for about 5-10 minutes. Finely chop the onion and garlic, add it to the pumpkin, and fry for another 5 minutes. Clean and quarter the mushrooms, then add them to the pumpkin and fry for another 5 minutes. Season the pumpkin and mushroom pan with plenty of salt, pepper, and vegetable stock. Then chop the sage and mix it in. Add the minced meat and zucchini mixture to the pumpkin, stir everything together, and fry for another 5 minutes.