Stuffed flying saucers

Ingredients for 3 servings:

• 3 pumpkins (Patisson – Flying Saucers)
• 250 g minced meat, mixed
• 3 tbsp olive oil
• 2 onions
• 3 cloves garlic
• 1 tsp vegetable broth, instant
• 2 tbsp tomato paste
• 1 egg(s)
• 50 g cheese, grated
• salt and pepper
• 150 ml vegetable broth or meat broth

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

Cut a lid off the pumpkins. Scoop out the vegetables with a teaspoon, making sure the edges aren’t too thick so they cook properly. Lightly salt and pepper the insides. Cut the lid—except for the stem—and the inside into small cubes. Finely dice the onions and garlic and fry in olive oil. Add the minced meat and fry until crumbly. Add the pumpkin insides and tomato paste and braise briefly. Season with broth, pepper, and salt. Let cool slightly, then stir in the egg. Place the pumpkins in an ovenproof dish, fill with the vegetable and minced meat mixture, and sprinkle with cheese. If you like a little extra sauce (almost no liquid comes out), pour vegetable or meat broth into the dish before baking. Bake in the oven at 170°C (fan oven) for about 40 minutes. Serve with rice or pasta.