Whole baked pumpkin is very beautiful!
If it is stuffed with meat, then it is also very tasty.
A spectacular dish can even decorate a festive table, and it is made very simple.
Oven baked pumpkin stuffed with meat - general principles of preparation
For baking, use a ripe, small pumpkin up to 2 kg. You need to choose a stable vegetable that will not swing on a baking sheet or in shape. The pumpkin is washed, the upper "cap" is cut off from the tail. The pulp with seeds must be removed. After that, you can start stuffing.
The meat for the filling can be laid raw, but it is better to pre-fry or marinate. Cereals, mushrooms, various vegetables, cheese are added to the meat. Minced meat seasoned with spices, add sauces: ketchup, mayonnaise, cream, sour cream. The pumpkin is filled with the cooked mass, covered with the removed top, and put in the oven to bake.
How to Carve Cooked Pumpkin
Here is the dish on the table. But how is it? Even the smallest and most accurate pumpkin will appear as a huge portion, which will be a lot for one person. It is necessary to remove the lid from the vegetable, put a portion of the filling into the plates with a spoon. Then, with a knife, cut off the slices along the edge, transfer to each serving. Pieces are better not to make large, so that it is more convenient to eat.
Oven baked pumpkin stuffed with meat (with sour cream)
A variant of a very fragrant and juicy pumpkin stuffed with meat, sour cream. A dish baked in the oven can be cooked with pork, as well as beef or lamb pulp. If the meat is fat, then take 10% sour cream, if the piece is lean and without fat, then take the product 20% and above.
Ingredients
• 1 neat, stable pumpkin 1.4-2 kg;
• 700 g of meat;
• 2 onion heads;
• butter;
• 200 ml sour cream;
• spices.
Cooking
1. Rinse the meat, cut into small cubes of 0.5 cm, put in a pan with a couple of tablespoons of oil. Fry for a minute.
2. Crush the onion into cubes, add to the meat, sauté for another couple of minutes.
3. Season with sour cream, salt, add pepper or any seasoning for meat. You can add dry greens. Stir, let cool.
4. Rinse the pumpkin, cut off the top, carefully remove the seeds with pulp.
5. Fill the vegetable inside with cooked meat in sour cream.
6. Return the cut top, cover the vegetable with a lid. Lay on a baking sheet, you can spread a piece of foil.
7. Put the bake in the oven. Cooking temperature 180. The time depends on the pumpkin, if the walls are thick, keep 1.5 hours. If not very, then an hour is enough. Check the flesh with a toothpick puncture. The wand should easily enter the fetus.
Oven baked pumpkin stuffed with meat and potatoes
An oven-baked version of stuffed meat and pumpkin potatoes. The filling is more economical, seasoned with mayonnaise. But you can always replace the sauce with sour cream.
Ingredients
• pumpkin up to 2 kg;
• 0.5 kg of meat;
• 0.4 kg of potatoes;
• 0.2 kg of onions;
• 1 tsp salts;
• 1 carrot;
• 0.5 tsp black pepper;
• 150 g of mayonnaise;
• 2 tablespoons of oil.
Cooking
1. Onion crumble into cubes, fry in a large skillet for a couple of minutes.
2. Add also crumbled carrots, fry together.
3. Now the meat. It can be twisted into minced meat, cut into cubes or straws. Do as you like best. Fry until half cooked. Leave the filling alone, let it cool.
4. Potatoes need to be peeled, cut into thin slices, mixed with cooled meat and vegetables.
5. Add mayonnaise and salt and pepper to the filling, mix well.
6. At the pumpkin, you need to cut off the crown, remove the pulp, fill the prepared cavity with the minced meat, on top you can additionally put a spoon of mayonnaise. Cover with a lid.
7. Put in the oven preheated to 200 degrees, bring the dish to readiness, about 1.5 hours. Check the potatoes by removing the pumpkin from the oven, removing the lid and piercing a piece of vegetable.
Pumpkin stuffed with meat and mushrooms, baked in the oven (under cheese)
A variant of an amazing pumpkin dish under a cheese crust stuffed with champignons and meat. To make it work, you must strictly follow the recipe. Take a small pumpkin up to 1.5 kg.
Ingredients
• 400 g of meat;
• 1 pumpkin;
• 400 g of champignons;
• 1-2 bulbs;
• butter;
• 120 g sour cream;
• 2 cloves of garlic;
• 100-120 g of cheese;
• spices to taste.
Cooking
1. Crush the onion heads, put in a large skillet, fry for two minutes until translucent.
2. While the onion is preparing, you need to quickly rinse the mushrooms, cut into slices and also put in a frying pan. Fry on the biggest fire for a couple of minutes, turn it off.
3. Rinse the meat, chop finely or twist. You can take ready-made stuffing. Mix with cooled mushrooms.
4. Season the filling with spices, sour cream, do not forget to salt, add chopped garlic.
5. Fill the pumpkin with mushroom stuffing, everything must be removed. Cover with a lid.
6. Bake the dish in the oven for an hour at 200 degrees.
7. Take out, remove the lid, cover the top of the pumpkin with grated cheese. Cook another 30-40 minutes, look at the color of the cheese.
Oven-baked pumpkin stuffed with meat (with rice and cream)
A variant of a delicious pumpkin with a very hearty and tasty filling. If desired, you can add a little fried mushrooms to it, it will turn out even more interesting.
Ingredients
• 1 pumpkin;
• 300 g of meat;
• a glass of rice;
• 2 onion heads;
• 1 carrot;
• 1 glass of cream 10-15%;
• 1 clove of garlic;
• pepper, dry dill, salt;
• butter;
• 100 g of cheese, you can take a processed product.
Cooking
1. Take long rice, boil until half cooked, fold the cereal into a colander.
2. Onions and one carrot must be peeled, cut, fry in a pan until half cooked. Cut the meat or twist it, fry it with vegetables, season the minced meat with spices, garlic, herbs and cool.
3. Combine boiled rice, meat with vegetables in a large bowl, pour cream and mix. Grate cheese, put in forcemeat.
4. Prepare the pumpkin in the usual way, just cut off the lid, remove the inner contents.
5. Fill the vegetable with cooked minced meat with cream.
6. Close, send to the oven.
7. Bake at 190-200 degrees until cooked, but not less than one hour.
Oven baked pumpkin stuffed with meat and apples
A variant of amazing filling for baked pumpkin. It is advisable to marinate pork in advance, choose sour apples.
Ingredients
• pumpkin 1.5 kg;
• 2-3 apples;
• 700 g of pork;
• 2 onion heads;
• 3 tablespoons sour cream;
• 50 ml of soy sauce;
• spices, oil.
Cooking
1. Cut the pork into slices, as for goulash, mix with sour cream and soy sauce, add pepper and any other spices, leave for at least an hour.
2. Turn on the oven 200 degrees.
3. Free the pumpkin from the seeds.
4. Cut the apples into slices.
5. Onion crumble in half rings, fry in oil, preferably on cream.
6. Mix pork with onions and apples, fill the prepared pumpkin. If space remains, throw apple slices on top.
7. Close, send to bake. After an hour, you can check a piece of pork and pumpkin. If necessary, you can cook another hour (if the pumpkin is large).
Oven baked pumpkin stuffed with meat and vegetables
To prepare such a pumpkin, you can use any vegetables you like. Green peas give a special chic to the dish. It turns out very beautifully with it, similarly, you can use corn.
Ingredients
• 400 g of meat;
• onion;
• carrot;
• 2 peppers;
• butter;
• 1 eggplant;
• 2 tablespoons sour cream;
• 100 g of green peas.
Cooking
1. Fry in a frying pan meat cut into small pieces until half cooked. Transfer to another bowl.
2. Add a little oil to the pan, put the chopped carrots and onions, spasser a couple of minutes, add the eggplant. Fry vegetables lightly, cool.
3. Bulgarian pepper does not need to be passerovat, just finely crumble.
4. Mix in a bowl all the ingredients of the filling, season with spices and sour cream. You do not need to add a lot of it, since the vegetables are juicy. Lay out the peas.
5. Fill the prepared pumpkin, close.
6. Bake the vegetable at 200 degrees for about an hour, be guided by the readiness of pumpkin pulp.
Oven baked pumpkin stuffed with meat and cabbage
For this dish you will need sauerkraut. If it is peroxide, you can rinse with cold water. You can use any meat.
Ingredients
• 500 g of cabbage;
• 500 g of meat;
• 2 onions;
• 4 tablespoons of oil;
• 100 g of cheese;
• 50 g sour cream;
• 1 pumpkin;
• spices.
Cooking
1. Pour two tablespoons of oil into one skillet, add onion, fry for a minute.
2. Add diced or twisted meat to the onion. Bring to half-preparedness.
3. In another pan, also add two tablespoons of oil or any fat, heat and put sauerkraut, squeezed from the brine. Fry for about ten minutes.
4. Mix the filling ingredients.
5. Fill the pumpkin, pour sour cream on top. Cover, bake for 35 minutes at 200 degrees.
6. Open the pumpkin, the lid will no longer come in handy, sprinkle cheese on top, bake for another 35-40 minutes.
Oven baked pumpkin stuffed with meat - useful tips and tricks
• So that the tail on the pumpkin lid does not burn out and continues to decorate the dish, you can wrap it with foil before planting it in the oven. If the pumpkin is large, then you can completely cover it with foil, remove and fry in an hour.
• If you need to cook a dietary meal, replace the meat with chicken, do not fry vegetables, use low-fat sour cream. From such a pumpkin, the waist will definitely not float.
• Since the pulp of the pumpkin itself is not seasoned with anything, you need to add more spices, salt to the filling, you can pour a little soy sauce.
