Pumpkin is the queen of autumn, and stuffed pumpkin is the queen of your table.
Cooking time 1 hour
Minced pork 200 g
Pumpkin (small) 1 pc
Tomatoes 2 pcs
Onion 1 pc
Carrot 1 pc
Vegetable oil 3 tbsp. l.
Provencal herbs 1/4 tsp
Salt to taste
Wash the small pumpkin well.
Cut off the lid and remove the seeds and pulp.
In a frying pan with vegetable oil, fry finely chopped onions and diced carrots.
Add the minced meat and cook for another 1-2 minutes.
Add diced tomatoes, salt and dried herbs.
Mix the filling well and stuff the pumpkin.
Wrap the pumpkin in wet parchment and place in the oven at 180 degrees C for about 30-40 minutes (depending on the size of the pumpkin).
Cool the pumpkin a little and put on a dish.
Our pumpkin stuffed with minced meat is ready. Can be served at the table.