Stuffed Pumpkin With Minced Meat And Creamy Garlic Sauce

Stuffed Pumpkin with Minced Meat and Creamy Garlic Sauce

Table of Contents

- Onion: 1, finely chopped
- Carrot: 1, grated
- Minced meat: 500 g (17 oz) (beef, pork, or a mix)

- Rosemary: 1/2 teaspoon, finely chopped
- Garlic: 3 cloves, minced
- Parsley: A handful, finely chopped

- Cheese: 100 g (about 1 cup), grated (cheddar, mozzarella, or your favorite)
- Chicken egg: 1, beaten
- Breadcrumbs: 2 tablespoons

- Garlic: 2 cloves, minced
- Dill: 1 tablespoon, finely chopped
- Salt and pepper: To taste

Preheat Your Oven:
- Preheat the oven to 180°C (350°F).
Clean and Hollow Out the Pumpkin:
- - Cut off the top of the pumpkin and set it aside. Scoop out the seeds and fibrous pulp, leaving enough flesh to hold the stuffing.
- Brush the inside with a little olive oil, and sprinkle with salt, black pepper, and paprika for added flavor. Set the pumpkin on a baking tray.

Sauté the Vegetables:
- - Heat 2 tablespoons of olive oil in a pan over medium heat. Add the finely chopped onion and cook until translucent.
- Add the grated carrot and cook for another 3-4 minutes, stirring occasionally.
Cook the Minced Meat:
- - Add the minced meat to the pan and cook until browned. Break it up into small pieces as it cooks.
- Season with salt, black pepper, paprika, and rosemary. Stir in the minced garlic and cook for an additional minute until fragrant.
Combine the Filling:
- - Transfer the cooked meat mixture to a bowl. Add the grated cheese, chopped parsley, beaten egg, and breadcrumbs. Mix well until all the ingredients are combined.

1. Fill the Pumpkin:
  - Carefully spoon the prepared meat filling into the hollowed-out pumpkin, pressing it down gently to fit as much filling as possible.

1. Bake the Stuffed Pumpkin:
  - Place the filled pumpkin in the preheated oven and bake for 45-60 minutes, or until the pumpkin is tender when pierced with a fork and the filling is cooked through.
  - If the top starts to brown too quickly, cover it with foil.

Add the Cheese Topping:
- About 10 minutes before the pumpkin is done, sprinkle more grated cheese on top and let it melt and turn golden.

Make the Sauce:
- - In a bowl, combine yogurt or sour cream, grated cucumber, minced garlic, dill, salt, and pepper. Mix until smooth.
- Chill in the refrigerator until ready to serve.

1. Presentation:
  - - Once the pumpkin is done, remove it from the oven and let it rest for a few minutes.
  - Slice the pumpkin into wedges and serve with a generous spoonful of the creamy garlic sauce on the side.
  - Garnish with additional fresh parsley if desired.

(Note: These values are approximate and can vary based on specific ingredients and quantities used.)