Whole Roasted Stuffed Pumpkin
Whole roasted stuffed pumpkin is the perfect fall recipe for a memorable family dinner.
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Servings: 2
INGREDIENTS
- 1 medium size pumpkin
- ¼ cup olive oil
- 1 onion, chopped
- 3 garlic cloves, thinly sliced
- 1 teaspoon cinnamon
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 teaspoon dried chili flakes
- 14 ounces/400 grams ground beef (or any other meat you like)
- 1 carrot, grated
- ½ cup parsley, chopped
- 1 cup basmati rice
- 2 cups water
INSTRUCTIONS
- Sauté the onion and garlic for 2 minutes on medium heat.
- Add the spices, mix and sauté for another minute.
- Add the ground beef, stir, cover with a lid and cook for about 10 minutes on medium-low heat.
- Add the carrot, parsley and rice and mix, then add a glass of water and simmer until the rice is half cooked.
- Preheat the oven to 390 °F (200 °C).
- Empty the pumpkin, add the rice with the meat and a glass of water, wrap the pumpkin in parchment paper and aluminum foil and bake for 1.5-2 hours.
MY NOTES
Frequently Asked Questions
| I would like to use a large pumpkin. Do I need to double the ingredients? Yes, and cook it for 30-45 minutes longer. Our humble recommendation would be to make a few medium size pumpkins for best result. |
