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Stuffed pumpkin baked in the oven

Pork-Stuffed Roasted Pumpkin

A beautiful, delicious, and wholesome dish of pumpkin and pork! Roasted stuffed pumpkin isn't hard to make, yet its presentation is sure to impress family and guests alike. Baking the meat inside the pumpkin gives you a complete meal — the tender pumpkin flesh works as a side for the meat. It's best to bake the meat with other vegetables, too, so the dish comes out juicier, more aromatic, and more flavorful. And there's a bonus for the cook: less cleanup, since the meat bakes in a natural "pot" — the pumpkin — that gets eaten right along with it.

Snezhana

Recipe author

Composition / ingredients

Servings:

Pumpkin

1.5

Pork

500

Potatoes

Carrots

Onion

Olive oil

Water

100

Salt

Ground black pepper

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 22 % 4 g

Fats 33 % 6 g

Carbohydrates 44 % 8 g

93 kcal

GI: 50 / 0 / 50

Cooking method

Step 1:

Gather the ingredients. Start with the pumpkin — use a non-sweet variety for a dish like this. Wash it well, dry it with a towel, and cut off the top with a sharp knife, like a lid.
Step 2:

Scoop out the flesh and seeds with a spoon, then rinse the inside of the pumpkin again. Don't throw away the top — it serves as a lid during baking so the meat and vegetables cook in their own juices.
Step 3:

Wash, peel, and dice the potatoes.
Step 4:

You can use any meat you like. Turkey is the leanest choice, and this cooking method and mix of ingredients makes the dish even healthier — with turkey it's suitable even for kids or people on a restricted diet. I'm using pork; the fillet, rinsed and cut into small pieces, makes for a juicier, richer, tastier result.
Step 5:

Wash and peel the carrot, then cut it into small cubes, strips, or rounds.
Step 6:

Peel the onion and cut it into cubes, wedges, or half-moons.
Step 7:

The stuffing is ready. Fill the pumpkin with the meat and vegetables, distributing them evenly. Season with salt and pepper to taste, and add any meat seasoning you like. Pour in the olive oil and water, then stir the vegetables, meat, and spices together well.
Step 8:

Cap the pumpkin with its "lid." Preheat the oven to 350°F (180°C). Grease the bottom of the baking dish with vegetable oil and pour in a little water so the pumpkin doesn't scorch on the bottom. Set the pumpkin in the dish and bake for 40 minutes. Adjust for your oven, the size of the pumpkin, and how much filling it holds. To check doneness, test the meat — it should be soft and tender.
Step 9:

Take the pumpkin out of the oven. While it's hot, spoon the filling into bowls, cut the flesh into pieces, and serve alongside the meat and vegetables. Enjoy!