Prepare the Pumpkin:
Preheat the oven to 200°C (392°F).
Cut the pumpkin into large chunks and place them on a baking tray.
Drizzle with 1 tablespoon of vegetable oil, and season with salt, pepper, 1 minced garlic clove, and chopped dill.
Bake in the oven for 20 minutes until tender.
Prepare the Filling:
In a pan, heat the remaining 1 tablespoon of vegetable oil and sauté the chopped onion until translucent.
Add the minced meat, season with salt, paprika, and 3 minced garlic cloves, and cook until browned.
Stir in the diced tomato, bell pepper, and chopped walnuts. Cook for a few more minutes until the vegetables are softened.
Remove from heat, mix in chopped parsley, and set aside.
Assemble and Bake:
In a separate bowl, whisk 3 eggs with salt, pepper, and cream.
Arrange the baked pumpkin chunks in a baking dish and pour the egg mixture over them.
Spoon the cooked minced meat mixture over the pumpkin.
Sprinkle grated cheese and chopped dill on top.
Final Bake:
Crack the remaining 4 eggs over the top, season with salt and pepper, and bake at 200°C (392°F) for 25 minutes until the cheese is melted and bubbly, and the eggs are set.
Serve:
Garnish with extra dill or parsley before serving. Enjoy this deliciously comforting dish!
Serving Suggestions:
Serve with a side salad or steamed vegetables for a balanced meal.
Enjoy with a slice of crusty bread to soak up the delicious juices.
Perfect as a main dish for lunch or dinner, especially during fall and winter.
Cooking Tips:
You can substitute minced meat with minced chicken or turkey for a lighter version.
For a vegetarian option, replace the minced meat with sautéed mushrooms or lentils.
Adjust the seasoning and herbs to your taste—thyme and rosemary work well with pumpkin.
Nutritional Benefits:
Rich in vitamins: Pumpkin provides a good dose of vitamins A and C, which are beneficial for immune health.
High in protein: Minced meat and eggs add protein, making this a hearty and filling dish.
Healthy fats: Walnuts and vegetable oil contribute heart-healthy fats.
Nutrient-packed: Fresh vegetables and herbs enhance the dish with antioxidants and fiber.
Dietary Information:
Gluten-free: This recipe is naturally free of gluten.
High-protein: Includes meat, cheese, and eggs for a protein-rich meal.
Low-carb: Great for those on a low-carb diet, especially when served without bread.
Nutritional Facts (per serving, approx. 1 of 6 servings):
Calories: 350
Protein: 20g
Fat: 25g
Carbohydrates: 10g
Fiber: 3g
Sodium: 480 mg
Storage:
Refrigerator: Store leftovers in an airtight container in the fridge for up to 3 days.
Freezer: Freeze in portions for up to 2 months. Reheat thoroughly before serving.
Why You’ll Love This Recipe:
Comforting and hearty: Perfect for a family dinner or special occasion.
Seasonal flavors: Makes the most of pumpkin, a fall favorite.
Easy to prepare: Simple steps with minimal prep work required.
Customizable: Adapt the recipe to suit your preferences or dietary needs.
Conclusion:
This Baked Stuffed Pumpkin with Minced Meat and Vegetables is more than just a dish; it’s a comforting meal filled with rich flavors, nourishing ingredients, and the warmth of home-cooked goodness. Whether you’re looking for a family dinner or a special dish to impress guests, this recipe is sure to satisfy and delight. The blend of tender pumpkin, savory meat, and melted cheese is irresistible!
Frequently Asked Questions:
Can I use another type of squash instead of pumpkin?
Yes, butternut squash or acorn squash can be great alternatives.
Is there a vegetarian version of this recipe?
Substitute the minced meat with mushrooms, lentils, or a plant-based meat alternative.
How can I make this dish spicier?
Add a pinch of chili flakes or diced jalapeño to the filling for some heat.
Can I prepare this dish ahead of time?
Yes, you can prepare the filling and pumpkin in advance. Assemble and bake when ready to serve.
What cheese works best for this recipe?
Cheddar, mozzarella, or a blend of both work great.
Can I omit the nuts?
Yes, you can leave out the walnuts or replace them with sunflower seeds for a nut-free option.
How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days.
Can I add other vegetables to the filling?
Absolutely, adding zucchini, carrots, or spinach would be delicious.
What can I use instead of cream?
Substitute with milk or a non-dairy alternative like coconut milk for a lighter version.
Is this dish suitable for meal prep?
Yes, it reheats well and can be packed for lunch or dinner throughout the week.
ADVERTISEMENT
