Stuffed mini pumpkins
6 servings | 90 minutes | medium
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Ingredients
6
Mini pumpkins or 1 medium pumpkin
1
sweet onion
1
red pepper
300 g
spinach
50 g
Emmental cheese
Olive oil
Salt and pepper
1
Preheat the oven to 190°C. Place the whole pumpkins on an oven tray. Bake for 30 min.
2
When roasted, slice the tops off to open the pumpkins and scoop out the pulp with a spoon. Mini pumpkins don’t have any flesh and are not eaten, but they are used as bowls for the filling. If you use a normal size pumpkin, set aside 100 g of the flesh for the filling and save the rest for another recipe.
3
Grate the cheese and set aside.
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1
Preheat the oven to 190°C. Place the whole pumpkins on an oven tray. Bake for 30 min.
2
When roasted, slice the tops off to open the pumpkins and scoop out the pulp with a spoon. Mini pumpkins don’t have any flesh and are not eaten, but they are used as bowls for the filling. If you use a normal size pumpkin, set aside 100 g of the flesh for the filling and save the rest for another recipe.
3
Grate the cheese and set aside.
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4
Julienne the onion and dice the pepper. Add a drizzle of olive oil to a pan and sauté the onion until soft and translucent. Add the diced pepper and fry for around 3 min.
5
Next, add the spinach to the pan and cook until it has wilted. Season to taste and add the grated Emmental cheese.
6
Fill the empty pumpkins and return to the oven for 5 min. Remove from the oven and serve immediately.
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5
Next, add the spinach to the pan and cook until it has wilted. Season to taste and add the grated Emmental cheese.
6
Fill the empty pumpkins and return to the oven for 5 min. Remove from the oven and serve immediately.

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REF. 4775/412
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