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Pumpkin with minced meat

Pumpkin with Ground Meat

An unusual main-course recipe you're sure to enjoy! Let me share a recipe called "Pumpkin with Meat." I first tried this dish at a friend's place. The flavor was unfamiliar at first, but once I really tasted it, I realized what a delicious dish my host had made — and she shared the recipe with me.

Maria Kruus

Recipe author

Composition / ingredients

Servings:

Ground meat

500

Pumpkin

500

Onion

Carrots

Vegetable oil

100

Garlic

Salt

Pepper

Tomatoes

200

Parsley (optional)

Milk

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 27 % 6 g

Fats 50 % 11 g

Carbohydrates 23 % 5 g

136 kcal

GI: 60 / 0 / 40

Cooking method

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Take a fresh pumpkin. Peel it and remove the seeds, then cut it into small cubes. Put them in a saucepan and pour hot milk over them. While the pumpkin soaks, turn to the other vegetables and the meat. Peel the onions and carrots and cut them into small cubes. Heat the vegetable oil in a skillet. First sauté the onion, then add the carrot. Next add the tomatoes, peeled and cut into pieces. Finally, add the ground meat to the vegetables. Stir everything together and fry a little. After about ten minutes, season with salt and pepper to taste. Crush in the garlic. Lift the pumpkin out of the milk, pat it dry, and mix it with the meat. Transfer everything to a baking dish, cover tightly with foil, and put it in the oven. Bake at 350°F (180°C) for about an hour. Five minutes before the end, remove the foil and return the pumpkin and meat to the oven so it develops a golden crust. Enjoy!