Stuffed Pumpkin
An impressive and simple recipe that stands out for its health benefits and excellent taste. It is recommended to use a small pumpkin. If the vegetable is large, the flesh can be used separately by baking the contents in pots. This amount of ingredients will be enough for 4-6 servings.
- Total cooking time
- not set
- Number of servings
- 4
- Recipe difficulty
- 3 / 5
Ingredients
for 4 servings
- pumpkin
- chicken fillet 500 g
- carrot 150 g
- onion 150 g
- dried herbs 2 tsp
- salt
- pepper
- vegetable oil
Instructions
Step 1 of 17
Cut off the top of the pumpkin.
Step 2 of 17
Remove the seeds.
Step 3 of 17
Carefully remove the flesh using a knife or spoon.
Step 4 of 17
Chop the flesh into small pieces.
Step 5 of 17
Finely chop the onion.
Step 6 of 17
Grate the carrot on a medium grater.
Step 7 of 17
Finely dice the fillet.
Step 8 of 17
Lightly sauté the onion in vegetable oil.
Step 9 of 17
Add the carrot and sauté.
Step 10 of 17
Add the fillet. Fry for 10 minutes.
Step 11 of 17
Add the pieces of flesh.
Step 12 of 17
Season with salt and pepper.
Step 13 of 17
Add herbs.
Step 14 of 17
Mix everything. Fry for 10 minutes.
Step 15 of 17
Let the filling cool slightly and transfer it into the pumpkin.
Step 16 of 17
Place the pumpkin in a baking pan.
Step 17 of 17
Cover with the top. Bake at 180 degrees for 40–45 minutes.