John Myers
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Stuffed Hokkaido Pumpkin …
The perfect stuffed hokkaido pumpkin … recipe with a picture and simple step-by-step instructions.
Pumpkins and mass
- 2 piece Hokkaido pumpkins 800 – 95 gr each
- 1 bunch Spring onions fresh
- 300 gr Minced beef + 1 egg
- 2 bag Rice in a bag or in bulk …
- 1 tbsp Oregano … or something more
- 2 tbsp Herbal salt -1 tbsp for the mixture and 1 tbsp for the pumpkins
- 1 tbsp Chili Sauce (Sambal Oelek)
tomato sauce
- 4 piece Beefsteak tomatoes
- 1 tbsp Oregano (wild marjoram) spice
- 1 Can Chopped tomatoes
- 1 Can Salt from the mill and 1 tbsp butter
- 1 Can Pepper from the grinder
Others
- 4 tbsp Grated cheese -Gouda or Emmental
- 1 shell Ruccola
Pumpkins
- Wash the pumpkins well and then cut off a lid at the top with a saw knife! Then cut out all around with a small kitchen knife. Cut the pulp lid into small pieces. Use a spoon to remove the seeds with tissue …. rub the inside of the pumpkins with salt … (and because I’m impatient 🙂 and put them in the microwave for about 15 minutes on the highest setting …. (seeds / tissue / lid do not use !)
Dimensions
- Mix the pumpkin pulp, finely diced, spring onion with the minced meat, mix the cooked rice (poured off and rinsed off), the spices and the egg! — Fill in the pumpkins and bake in the preheated oven (200 °) for about 40 minutes … then put the grated cheese on top and bake for another 5 minutes …
Tomato sauce (simple)
- 4 Cut large tomatoes (cut out the roots) into small pieces and toss in a saucepan in the butter ….. add the can of tomato pieces, add the spices, let simmer for about 10 minutes – briefly insert the hand blender and season again … ..
Decoration
- Distribute the washed rocket in a star shape on the plates and place the pumpkins in the middle … some tomato sauce on the rocket … the rest in a sauce boat ………
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