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.
Step 3: Stuff and Bake the Pumpkin
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.
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.
Step 4: Prepare the Creamy Garlic Sauce
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.
Step 5: Serve the Dish
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.
Nutritional Information (Per Serving)
(Note: These values are approximate and can vary based on specific ingredients and quantities used.)
Calories: 380 kcal
Protein: 23g
Carbohydrates: 22g
Sugars: 6g
Fat: 22g
Saturated Fat: 8g
Fiber: 4g
Sodium: 520mg
Calcium: 150mg
Iron: 3mg
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