Stuffed Pumpkin

Stuffed Pumpkin

Serves 4

• 500 g beef or lamb, cut into small chunks
• 1 teaspoon salt
• ¼ teaspoon ground black pepper
• ¼ teaspoon red pepper flakes
• 4 tablespoons vegetable oil
• 1 onion, chopped
• 1 cabbage leaf, chopped
• 1 potato, peeled and chopped
• 1 carrot, chopped
• 1 tomato, chopped
• 1 bell pepper, chopped
• 3 garlic cloves, finely chopped
• 2 tablespoons chopped fresh dill
• 2 tablespoons chopped fresh parsley
• 4 tablespoons water
• 1 pumpkin (1.5 kg)

1. Season the meat with salt, black pepper and red pepper flakes.
2. Pour the oil into a large pan over medium heat. When the oil begins to heat up, add the meat and onion. Cover the pan with the lid and cook, stirring occasionally, until the meat is tender, about 20 minutes.
3. Add the cabbage, potato and carrot to the pan, and continue cooking with the pan covered. Once the vegetables are soft, turn off the heat and add the remaining vegetables, herbs and water. Stir thoroughly.
4. Cut a cap around the pumpkin stem. Remove the seeds and strings (you can dry and toast the seeds for a healthy snack). Spoon the stuffing into the pumpkin and put the cap back in place.
5. Place the pumpkin on a baking sheet lined with two layers of baking paper (so that the bottom doesn’t burn). Bake at 250°C (482°F) on the middle rack for about 1 hour. Then turn off the oven and leave the pumpkin inside for another 20 minutes. Your pumpkin should be tender enough to be pierced easily with a knife.
6. To serve, cut the pumpkin into wedges, or scrape the pumpkin flesh into the stuffing, mix it all up and scoop it out onto plates.