John Myers
Stuffed Hokkaido
The perfect stuffed hokkaido recipe with a picture and simple step-by-step instructions.
- 1 Hokkaido pumpkin
- 500 g Seasoned meatloaf
- 200 ml Cream
- 1 Onion, chopped
- 2 Cloves of garlic, chopped
- 10 g Grated ginger
- 2 tsp Herbs of Provence
- 2 tbsp Chopped parsley
- Salt pepper
- 60 g Grated Gouda
- 1 P Chunky tomatoes
- 1 pinch Sugar
- Halve and core the pumpkin.
- Mix the meat with onion, garlic and ginger, 1 teaspoon herbs, parsley, salt, pepper and half of the cheese and pour into the pumpkin halves.
- Tomatoes, cream, 1 teaspoon herbs, salt, pepper, 1 pinch of sugar (if you like, you can also add some garlic) to the boil.
- Place the filled pumpkin halves in a baking dish and pour on the sauce.
- Bake in a preheated oven at 200 ° for about 60 minutes.
- 10 minutes before the end of the cooking time, sprinkle with the remaining cheese and bake.
- Remove from the oven and serve in the tin.
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