Stuffed golden apple pumpkins

Ingredients for 2 servings:

• 4 pumpkins (golden apple pumpkins)
• 300 g minced meat
• 1 small onion(s)
• 2 garlic cloves
• 150 g sour cream or goat cream
• 3 spring onions
• 1 tbsp oil for frying
• salt and pepper
• n. B. spice(s)
• 100 g cheese, grated

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 30 minutes

Halve the pumpkins, scoop out the seeds with a teaspoon, and remove the stems. Place the halves cut-side down on a baking sheet lined with parchment paper. Preheat the oven to 150°C (top/bottom heat) and cook the pumpkins on the middle rack for about 15 to 20 minutes. Heat some oil in a pan, fry the minced meat until crumbly, and season with salt, pepper, and any other spices you like. Add the chopped onion and garlic and cook until translucent. Trim the spring onions and cut into rolls. Remove the pumpkins from the oven and turn them over on the baking sheet. Add 1 teaspoon (or more) of sour cream to each indentation and season. Add 1 tablespoon (or more) of minced meat to each indentation, until all of it is used up. Arrange the leek rolls on top and finally scatter the cheese on top. Return the pumpkins to the hot oven and bake for another 20 to 30 minutes. Serve with ciabatta bread and herb butter and a green salad. Tip: You can also make the pumpkin filling without ground meat and use diced bell peppers, corn, or something else instead. The sky’s the limit.