Stuffed pumpkin

Initially I wanted to prepare Adnia's recipe;) But I realized that I was missing the secondary ingredient, the minced meat :) So I filled the pumpkin with what I had in the fridge;)

  • pumpkin 1 piece of approx. 1000 g,
  • vegetable mixture (carrots, peas, green beans, red kapia peppers, yellow bell peppers, asparagus, bean sprouts, bamboo shoots) approx. 300 g,
  • Panacris flavored salt (see recipe here: http: //www.bucataras.ro/retete/sare-cu-mirodenii-49813.html),
  • freshly ground pepper,
  • garlic flavored butter approx. 30 g,
  • bellows cheese approx. 50 g,
  • goat cheese for toping approx. 50 g.

Servings: 2

Preparation time: less than 30 minutes

RECIPE PREPARATION Stuffed pumpkin:

The pumpkin is washed, then cut in half, cleaned of seeds and baked in the preheated oven for approx. 30 minutes on medium heat. After baking, remove the core, carefully, clean gently so as not to break the skin, and combine with the mixture of vegetables, garlic-flavored butter, bellows cheese, flavored salt Panacris (http: // www. bucataras.ro/retete/sare-cu-mirodenii-49813.html) and pepper. Fill the pumpkin peels with this mixture, sprinkle with grated goat cheese and bake for approx. 25 minutes in the preheated oven, approx. 25 minutes on medium heat. Good luck and good luck! ;)


Stuffed pumpkin

The pumpkin is so versatile that I just don't think there is any way it can't be cooked or any recipe we can't tastefully incorporate it into.

This is a tasty, comforting and simple dish.

You need a pumpkin of the right size that you cut into pieces large enough to be served at a table.

Sprinkle the pumpkin with salt and pepper and bake for about an hour.

Meanwhile, prepare the ingredients for the filling:

  • 500 grams of minced pork
  • 1 white onion, chopped
  • 1 diced carrot
  • 1 diced parsley
  • 1 cup cherry tomatoes cut in half
  • 3 cups mashed tomatoes
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1 teaspoon turmeric powder
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon oregano
  • 1 tablespoon coconut oil (for hardening)

Saute the onion with the carrot and chopped parsley, then with the minced pork. After the meat changes color, add all the other ingredients except the cherry tomatoes and simmer under the lid until fully cooked, but the carrot and parsley are still hard when you insert the fork.

Remove the pumpkin from the oven and scoop out the contents into larger pieces. Add the pumpkin pieces and the cherry tomatoes to the prepared composition and let everything cook for another 10 minutes.

Then slice the filling into the prepared pumpkin and serve immediately, with a little green parsley on top.

There will be more composition that you can eat plain or with a portion of spaghetti from zucchini.


Pumpkin stuffed with minced meat

Cut the pumpkin cover and clean the inside of the seeds.
Chop the onion and garlic.
Cut the red pepper into cubes and the green olives into rounds.
Add all the ingredients and spices over the minced meat and mix well.
Fill the inside of the pot with this mixture and place the cut-out lid at the beginning.
Place the pumpkin in a round bowl. Add water to the container (to cover 3 centimeters of pumpkin).
Place the dish in the oven at 180 degrees for about 2 hours.
To serve, cut the pumpkin into two pieces and then into slices.

Photo Credit: Fotolia / teleginatania

1 pumpkin (1.5-2 Kg)
700 g minced turkey meat
1 slice of bread
1 chopped onion
2 garlic cloves
1 red pepper
100 g green olives
1 teaspoon hot paprika
half a teaspoon of cumin
half teaspoon cloves (crushed)
salt
pepper


Method of preparation

Pumpkin stuffed with pike and mushrooms

Cut a lid on the pumpkin, clean it of seeds, season with salt and pepper and then

Pumpkin stuffed with mozzarella and bacon in slow cooker Crock Pot

Cut the pumpkins in half and clean them of seeds and filaments, peel them and then salt them.


Healthy pumpkin stuffed with spaghetti

An excellent and healthy food that will satisfy your hunger and provide your body with a lot of vitamins, without an excessive content of carbohydrates. Healthy pumpkin stuffed with spaghetti is a great choice for a nutritious and low-fat but high-protein lunch.

Spaghetti pumpkin has a high content of beta-carotene (which is converted to vitamin A by the body) - a single pumpkin contains up to 450% of the recommended daily dose. A pumpkin provides you with 50% of the RDA of vitamin C, it also has an appreciable content of the group of B vitamins, lutein, potassium, manganese, iron, calcium, phosphorus, zinc and omega 3 and 6 fatty acids. If you like the taste of pumpkin , it is a perfect substitute for pasta, being full of nutrients. After baking, you can grate the pumpkin strips so as to create spaghetti with a fork.

I used two types of filling in this pumpkin recipe stuffed with spaghetti. You can choose the one that suits your taste or you can create a filling according to your preferences. Minced meat, mushrooms, dehydrated tomatoes or any type of vegetable are perfect in this recipe. Even here you can use your imagination or prepare it according to your preferences.

If you like pumpkin, then you should try this healthy pumpkin fit recipe stuffed with spaghetti! I think you will prepare it in the future :)


Recipes from readers: Pumpkin stuffed with vegetables - Anişoara Ursan

Ingredients: a round pumpkin 1.5–2 kg, 500 g Champignon mushrooms, 2 red onions, a large red pepper, 2–3 carrots, a small parsley root, 2 bay leaves, salt, pepper, a teaspoon of paprika, a tablespoon of flour, 100 ml oil, green dill, a glass of white wine

Preparation: Wash the pumpkin well, then cut the lid on top, clean the seeds and part of the core (we use a spoon). Grease the inside with oil, a pinch of salt and a pinch of pepper, then put in the oven for 30 minutes to bake next to the lid. In the meantime, clean and wash the vegetables. Cut the onion into scales, the pepper into small cubes, the carrot and the parsley, as well as the cubes, and the removed pumpkin core is also cut into cubes and the cleaned mushrooms are sliced. Heat a drop of oil and sauté all the vegetables until they soften a little. Add salt and pepper. Add the glass of wine and let it evaporate a little. Dissolve the tablespoon of flour and paprika with 100 ml of cold water and add over the vegetables from the pan. Leave for another 5 minutes on low heat then turn off the heat. Remove the pumpkin from the oven and pour in the vegetables from the pan, add two bay leaves and put back in the oven for about 20 minutes, then you can serve hot food. Good appetite!


Wash the pumpkin well, then cut the lid on top, clean the seeds and part of the core (we use a spoon). Grease the inside with oil, a pinch of salt and a pinch of pepper, then put in the oven for 30 minutes to bake with the lid.

Meanwhile, we clean and wash the vegetables, cut the onions into scales, the pepper into small cubes, the carrot and the parsley, as well as the cubes, and the removed pumpkin core is also cut into cubes and the cleaned mushrooms are sliced.

Heat a drop of oil and heat all the vegetables until they soften a little. Season with salt and pepper. Add the glass of wine and let it evaporate a little. Dissolve the spoonful of flour and paprika with 100 ml of cold water and add over the vegetables from the pan. Let it simmer for another 5 minutes, then turn off the heat.

Remove the pumpkin from the oven and pour in the vegetables from the pan, add 2 bay leaves and put back in the oven, approx. 20 minutes, then you can serve hot food.


PUMPKIN FILLED, OVEN - RICH IN MAGNESIUM AND VITAMINS B

Pumpkin recipes are very popular in Ukrainian cuisine. It is included in various dishes: pancakes, pies, cakes, porridge, pasta.

A popular recipe is pumpkin baked in its own juice, with raisins, pears and prunes. It can also be cooked with honey and baked milk.

We present a unique way to cook pumpkin. Baked pumpkin with fruit is extremely tasty. The addition of cereals also makes it nutritious.

Stuffed pumpkin in the oven - recipe

• 1 medium pumpkin
• 1 ½ glass of mei
• 100 g of dried apricots
• 100 g of raisins
• 3 ½ glasses of water
• 4 tablespoons raw sugar

Rinse the millet and put it to boil in a saucepan with the water, sugar and dried fruit. Until the millet is soft, prepare the pumpkin.

Cut the lid, remove the inside with seeds and clean it well inside. Pour the composition of millet and fruit inside the pumpkin and put the cut lid.

Place the pumpkin in the pan and bake for about 30 minutes. In the millet porridge can be added other fruits (apples, quinces), nuts or seeds, as well as various flavors, such as cinnamon, nutmeg, etc. These will enrich the final nutritional content of the preparation and add a variety of flavors.

This preparation can replace traditional desserts, which contain flour and white sugar, eggs, dairy, oil and other high-fat ingredients. It is much healthier and also more safe for feeding children.

Millet can provide us with large amounts of valuable nutrients. To give you an idea of ​​the nutritional content of this type of cereal, we present these data:

• 163% of the recommended daily dose of manganese
• 75% of the dose of copper
• 68% of the dose fiber
• 57% of the dose of magnesium and phosphorus
• 56% of vitamin B1
• 47% of vitamin B3
• 43% of vitamin B9 (folic acid)
• 38% of vitamin B6
• 34% of vitamin B2
• 33% of iron
• 22% of zinc
• 17% of vitamin B5
• 11% of potassium

Article sources:
1. https://ukrainefood.info/recipes/desserts/71-baked-pumpkin-with-millet-and-dried-fruits
2. https://nutritiondata.self.com/facts/cereal-grains-and-pasta/5701/2

* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic illnesses or follow drug treatments, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.


Baked pumpkin stuffed with vegetables and meat - cooked without added fat

  • Stuffed Pumpkin (Maria Matyiku / Epoch Times) Stuffed Pumpkin
  • The main ingredients (Maria Matyiku / Epoch Times) The main ingredients
  • Cut the pumpkin in half and bake for 40 minutes (Maria Matyiku / Epoch Times) Cut the pumpkin in half and bake for 40 minutes
  • After the pumpkin is baked, part of the core is dug to make room for the filling (Maria Matyiku / Epoch Times) After the pumpkin is baked, part of the core is made to make room for the filling
  • Fry the chopped onion, garlic, celery and carrots in a larger pan (Maria Matyiku / Epoch Times) Fry the chopped onion, garlic, celery and carrots in a larger pan.
  • Add the minced meat and pumpkin core, sprinkle with pepper, thyme and salt to taste, and cook until the meat begins to brown. (Maria Matyiku / Epoch Times) Add the minced meat and pumpkin core, sprinkle with pepper, thyme and salt to taste, and simmer until the meat begins to brown.
  • Fill the two pumpkin halves with the minced meat mixture (Maria Matyiku / Epoch Times) Fill the two pumpkin halves with the minced meat mixture
  • Garnish with sliced ​​roasted peppers and fennel and bake for 10 minutes (Maria Matyiku / Epoch Times) Garnish with sliced ​​roasted peppers and fennel and bake for 10 minutes
  • After baking, remove from the oven, cut into generous pieces and serve (Maria Matyiku / Epoch Times). After baking, remove from the oven, cut into generous pieces and serve.

Those concerned with eating their bodies in a healthy way are more attentive to the advice given by some professional nutritionists, who suggest serving a single type of protein at a meal, be it meat, mushrooms, cheese, etc., avoiding as much as possible a combination of them.

In this context, we suggest a pumpkin recipe stuffed with a delicious mixture of minced meat and vegetables, which is prepared without oil or other fat. For a surplus of taste and flavors but also to give an appetizing look, after stuffing the pumpkin, it is covered on top with thin slices of pepper, preferably baked, fennel slices or onions and greens.

It is a healthy, light, appetizing and very tasty food, which can be served as such or with a simple salad.

Ingredient:

1 pumpkin (Butternut Waltham) of suitable size,
1/2 kg of minced meat (veal, beef, pork, chicken, turkey, etc.),
1 onion of suitable size,
2-3 cloves of garlic,
1 celery stalk or a piece of celery root,
2 carrots of suitable size,
a few sprigs of thyme or half a teaspoon of dried thyme,
Salt and freshly ground black pepper, as desired

1 sliced ​​red pepper (preferably baked),
a few rounds of fennel or onion (optional),

parsley leaves, or dill to taste,

Preparation:

First heat the oven over high heat (218 Celsius). Cut the pumpkin in half lengthwise and clean the seeds. Season with salt and pepper to taste and bake for 40 to 45 minutes.

Optionally, after the oven has gone out, while it is still hot, a few rounds of fennel or onion can be placed in the oven, in a tray lined with baking paper, which will soften enough from the heat in the oven to they could finally be used to decorate the filling on top.

Meanwhile, prepare the vegetables for the filling: cut the onion and garlic as small as possible, put the carrots on a fine grater, and cut the celery stalk into thin slices. If you use celery root instead of celery stalk, it is given on a grater, just like carrots.

After the pumpkin is cooked, take it out of the oven and dig out the core, leaving an edge of about 2 cm.

In a medium-large skillet, sauté the onion and garlic, sprinkle with a pinch of salt. At the beginning, stir continuously to avoid the vegetables sticking to the bottom of the tray.

After a few minutes, add the finely grated carrots and the celery stalk cut into thin slices. Stir further, and when the carrots begin to change color a little, add 2-3 tablespoons of water.

Leave to cook for about 10 minutes, then add the minced meat and pumpkin core. Sprinkle with pepper, thyme and salt to taste, and boil until the water left by the vegetables drops and the meat begins to brown.

Fill the two halves of the pumpkin with the minced meat mixture.

Garnish on top with slices of pepper (baked) and slices of fennel or onion and bake for 10 minutes.

Remove the stuffed pumpkin from the oven, cut into generous chunks, sprinkle with finely chopped greens and serve while hot. We wish you good luck!


Put the rice to boil in water or chicken soup. If you use chicken soup, the risotto will be more flavorful. Boil the rice until it is very slightly tender.

Meanwhile, cut the pumpkin in half, if you want not very deep pumpkin "plates", use 4 pumpkins to cut the lid, and cut the middle into slices that you put in the oven with the risotto to bake.

We clean the middle pumpkin and the seeds nicely, and we smooth the lids nicely, season them with salt and pepper and place them on a baking tray.

Mix the rice in a bowl with the rest of the spices and divide in the pumpkin lids. Put in the preheated oven at 180 degrees for 30-35 minutes, add a little water if necessary, so that the risotto is creamy inside.