Pumpkin squash stuffed with meat filling
5 servings
30 minutes
Stuffed squash pumpkins with meat filling are a cozy dish of American cuisine that harmoniously combines the sweetness of pumpkin and the richness of meat filling. The origins of this dish trace back to traditional autumn recipes when pumpkin becomes the star of seasonal tables. The tender baked flesh of the squash is complemented by a fragrant mixture of ground beef, bell peppers, green onions, and corn, seasoned with tomato paste and chili powder for spiciness. Baked parmesan forms a golden crust, giving the dish a rich flavor and appetizing appearance. Stuffed pumpkins are perfect for both family dinners and festive gatherings, creating an atmosphere of warmth and comfort. It is best served hot, sprinkled with fresh green onions to highlight the vibrant flavor nuances.
1
Preheat the oven to 200 degrees.
2
Cut each pumpkin in half lengthwise. From each half, cut a round bottom so that the halves stand well. Scoop out half of the pulp with a spoon and chop it finely.
3
Place the pumpkin halves on a baking sheet, skin side down, and season with salt and pepper.
- Coarse salt: to taste
- Freshly ground black pepper: to taste
4
In a large skillet, heat olive oil over medium heat. Add finely chopped pumpkin, finely chopped bell pepper, chopped white parts of green onion, and minced garlic. Season with salt and pepper. Cook, stirring, for 3-4 minutes until the peppers are soft. Add tomato paste and chili powder. Cook for another minute. Then add the minced meat and sauté for 2-3 minutes. Remove from heat and add corn and 0.25 cup of parmesan. Season with salt and pepper.
- Extra virgin olive oil: 2 tablespoons
- Summer squash: 4 pieces
- Red sweet pepper: 1 piece
- Spring onion with bulb: 2 pieces
- Garlic: 1 clove
- Coarse salt: to taste
- Freshly ground black pepper: to taste
- Tomato paste: 2 tablespoons
- Chili powder blend: 1 teaspoon
- Ground beef: 250 g
- Frozen corn kernels: 1 glass
- Grated Parmesan cheese: 40 g
5
Spread the filling over the halves of the pumpkin and sprinkle with the remaining parmesan. Cover with a sheet of foil and bake until soft for 30-35 minutes. Then uncover and brown for another 7-10 minutes. Sprinkle with finely chopped green onions and serve immediately.
- Grated Parmesan cheese: 40 g
- Spring onion with bulb: 2 pieces