Small baked pumpkin filled with minced meat and feta cheese mixture

Ingredients for 2 servings:

• 2 small pumpkins (e.g. Hokkaido, Mini Jack o’Lantern, Sunburst, Bishop’s Cap)
• 200 g minced meat
• 2 small tomatoes
• 2 cloves garlic
• 1 bunch of spring onions
• 1 bunch of parsley
• 1 tbsp tomato paste
• 2 tbsp cream
• 100 g sheep’s cheese
• 1 tbsp butter
• 1 tsp chili flakes
• Salt
• 500 g natural yogurt
• 3 tbsp chives, cut into rolls

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Oven-baked pumpkin with yogurt and chives

Wash the pumpkin, cut off the top, and remove the seeds. Scoop out some of the flesh with a spoon and set aside. Place the empty pumpkin with the lid on in the oven at 180°C for about 15 minutes. Finely slice the spring onions, finely dice the garlic and tomato. Heat butter in a pan and brown the minced meat and the scraped pumpkin flesh. When the meat is cooked through, stir in the tomato, tomato paste, garlic, feta cheese, and spring onions and continue to cook briefly. Add the chopped parsley and season with salt and cream. Pour the mixture into the pumpkin. Replace the lid and bake for another 15-20 minutes. A very small pumpkin can be served as one portion; otherwise, halve or quarter the pumpkin as desired. Serve with natural yogurt with chives. Tip: Hokkaido pumpkins have a soft, edible skin. I also took a mini Jack o’Lantern, which had to be spooned out, and a “Sweet Lightning.”