Stuffed Hokkaido




Rating: 3.10 / 5.00 (40 Votes)


Total time: 45 min

Servings: 2.0 (servings)

Ingredients:









Instructions:

For stuffed Hokkaido, cut the pumpkin in half horizontally. Remove the pumpkin flesh on both sides, leaving a rim about 2 cm in diameter.

Remove the seeds, chop the remaining pumpkin flesh and set aside. Place the pumpkin halves in the preheated oven at 180° C convection oven and bake for about 25 minutes.

Meanwhile, chop the onion and fry in a pan with oil until translucent. Chop the carrots, white cabbage and red bell pepper and sauté in the pan together with the pumpkin meat.

Season to taste, such as with chili, salt, pepper, rosemary and a little lemon juice. Remove the pan from the heat and fold in the sprouts. Remove the squash halves from the oven and fill with the vegetable mixture from the pan.

The excess vegetables can be saved as a garnish for later. Sprinkle the grated cheese over the stuffed squash halves and bake in the oven for another 15 minutes until the cheese is well melted.

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