Pumpkin stuffed with meat, groats and vegetables is a really delicious, aromatic, effective and very filling dish. The delicate, creamy flesh of the pumpkin goes perfectly with the meat stuffing. Simple ingredients, quick preparation is a great recipe for a beautiful autumn lunch 🙂

Ingredients:

2 small pumpkins
500 g ground pork
1 red bell pepper, cubed
3 sticks of celery, chopped
100 g tomato cocktail, quartered
1 zucchini, cubed
1 feast of dried prunes, chopped
2 garlic cloves, minced
1 onion, chopped
1 chili, minced
100 g groats, cooked
½ teaspoon of ginger powder
salt and pepper, to taste
2 tablespoon olive oil, for frying
2 tablespoon of fresh chopped parsley

Procedure:

Heat oil into a pot over medium heat. When oil is hot enough, add bell pepper and celery. Fry for 5 minutes. Add meat and fry until meat changes color. Add tomatoes, zucchini, prunes, garlic, onion and chili. Mix and cook for another 5 minutes. Add cooked groats and mix. Add ginger powder. Season with salt and pepper. Set aside. Cut around the top of the pumpkins using a sharp knife. Scrape and pull all of the seeds and stringy puffs. Wash and sprinkle with salt inside. Preheat the oven to 200°C. Place into the baking tray with aluminum foil. Bake for 20 minutes. After this time, remove the pumpkins from the oven. Stuff each pumpkins with meat stuffing. Put back pumpkins into the oven and bake for another 20 minutes. Transfer to a serving dish and garnish with chopped parsley.

Enjoy!