John Myers
Contents
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Ingredients
- 4 Pumpkins á about 400 gr or 2 larger Hokkaido
- 400 ml Vegetable broth
- 350 g Couscous
- 1 Onion
- 2 Garlic cloves
- 1 Roll from the day before
- 2 tbsp Thyme leaves
- 500 g Pre-Order minced lamb or buy it from a Turkish butcher
- 2 Eggs
- 1 tbsp Tomato paste
- Salt pepper
- 200 g Goat cream cheese
- Oil
Instructions
- Wash the pumpkins at the top, cut off a lid. Remove the seeds inside the pumpkins with a sharp-edged spoon. For the filling, heat the broth, place the couscous in a bowl and let it soak for about 10 minutes.
- In the meantime, peel off the onion and garlic, dice both, soak the roll and chop the thyme leaves. Knead the onion and garlic cubes, the squeezed out bun, the mince, the eggs, thyme and tomato paste together well. Salt and pepper the mince. Stir the cream cheese until smooth and season with salt and pepper
- Preheat the oven to 180 degrees (convection). Pour the couscous, minced meat and goat cheese into the pumpkins in layers. Finish with goat cheese, put the pumpkin lid back on. Now put the pumpkins in a pan with a grill grate and put some water on the bottom.
- Bake the filled pumpkins in the preheated oven for about 40 minutes (cooking test, as the time may vary depending on the pumpkin size). A mint yoghurt also tastes delicious
Nutrition
Serving: 100gCalories: 20kcalCarbohydrates: 0.7gProtein: 0.3gFat: 1.8g
