:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/wj7gYG6Da-0rWeM1WGAb/465d7b3712249ce4c30acd314e0da8.png "Oven squash stuffed with minced meat and vegetables")
Source: Azurita via iStockphotos
Oven squash stuffed with minced meat and vegetables
This recipe for stuffed oven squash is a real fall favorite in my household. I always look forward to pumpkin season so I can make this warming and satisfying dish. The squash turns out soft and sweet on the inside, while the ground beef and vegetable filling is savory and tender. It's a real treat and the perfect comfort food!
Ingredients
- 2 small Hokkaido pumpkins or butternut
- 500 g ground beef
- 2 Onions
- 2 cloves of garlic
- 1 paprika (red)
- 1 bunch parsley
- 1 Teaspoon salt
- 1⁄2 Teaspoon pepper
- 2 Tablespoon olive oil
- 100 g grated cheese
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Directions
Start by preheating the oven to 200 degrees Celsius top/bottom heat. If using convection, I recommend a temperature of 180 degrees to achieve even browning of the pumpkin. The recipe for the stuffed oven pumpkin is made as described below !
Cut the top off the pumpkins and remove the seeds and fibers inside. This is where an ice cream scoop proves to be a handy tool.
Rub the pumpkins inside and out with olive oil and sprinkle the inside with about half of the salt and pepper. Now you can put them in the middle of the oven and bake for about 40 minutes.
In the meantime, finely dice the onions and garlic and clean the peppers and also cut them into small cubes. Fry the minced meat in the pan until it is crumbly and brown. Then add the vegetables and fry for a few minutes.
Remove the pumpkins from the oven as soon as they are soft and lightly browned. Be careful here, as the pumpkin can become very hot.
Fill the squash with the minced meat and vegetable mixture, sprinkle the grated cheese on top and place in the oven for another 15 minutes or until the cheese is nicely melted and golden brown.
Before serving, garnish the stuffed oven squash with fresh parsley. Enjoy your meal!
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