Stuffed Pumpkin with Minced Meat and Creamy Garlic Sauce
Ingredients
For the Stuffed Pumpkin:
Pumpkin: 1 medium-sized
Onion: 1, finely chopped
Carrot: 1, grated
Minced meat: 500 g (17 oz) (beef, pork, or a mix)
Salt: To taste
Black pepper: To taste
Paprika: 1 teaspoon
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
Olive oil: 2 tablespoons
For the Creamy Garlic Sauce:
Yogurt or sour cream: 4 tablespoons
Cucumber: 1, finely grated
Garlic: 2 cloves, minced
Dill: 1 tablespoon, finely chopped
Salt and pepper: To taste
Step-by-Step Instructions
Step 1: Prepare the Pumpkin
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.
Step 2: Prepare the Minced Meat Filling
Sauté the Vegetables:
Heat 2 tablespoons of olive oil in a pan over medium heat. Add the finely chopped onion and cook until translucent.
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