Monday 6 June 2011


Baked Stuffed Pumpkin

Serves 4

Preparation and Cook Time: 1 hour

- 1 Hokaido pumpkin, hollowed
- 2 garlic cloves chopped
- 1 onion chopped
- 2 TBS cooking oil
- 250g lean ground beef 3-7% fat
- 1/2 red pepper bell chopped
- 1/2 cup frozen green peas
- 1/2 cup sweet corn
- 1/2 cup sun-dried tomatoes
- 1/2 cup quinoa (cooked with 1 cup water, optional)
- a handful of pumpkin seeds or walnuts
- a sprinkle of low fat shredded mozarella cheese
- a handful of chives chopped for garnish
- salt & pepper to taste

1. Pre-heat oven to 170°C (350°F).
2. Wash, hollow out the seeds and pulp of the pumpkin with a spoon.
3. Bake in the oven for 30 minutes.
4. Meanwhile, fry garlic until golden, add onions and fry until golden.
5. Add ground beef and fry until brown, but not fully cooked.
6. Add red pepper bells and fry a few times.
7. Add green peas, sweet corns and sun-dried tomatoes
8. Add pumpkin seeds or walnuts
9. Add quinoa (optional)
10. Remove pumpkin from oven and stuff in the fillings as much as possible.
11. Sprinkle with cheese and put back into the oven for 8-10 minutes or until the cheese has melted.
12. Sprinkle with chives

Additional Information:
I am tired of always making the same dish for dinner, and am running out of ideas what to make for dinner. Thus, it was nice to make something different for a change.

We bought the hokaido pumpkin from Arhus during our weekend trip. I made this for dinner this evening. Joshua has been very picky about food lately. He is only willing to eat oatmeal with goji berries and raisins, but nothing else. But he asked for more pumpkin and shredded cheese this evening, so that was a nice change.

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