A cooking blog
Recipe

Stuffed mini-pumpkins

PREPARATION

1.5 hours

PORTIONS

2 servings

COMPLEXITY

easily

If you like pumpkin, then you will definitely enjoy this dish. I like it because you can choose really small pumpkins, decorate them, and serve them individually. 

It’s a perfect thematic autumn dish for Halloween, or just an appetizing family lunch. 

 

Nourishing, autumn dish with an interesting serving. Spaghetti sauce can be cooked without meat, only with vegetables. 

Ingredients for Bolognese sauce spaghetti

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My name is Svitlana. I am a pastry chef, food blogger, photographer and food stylist.

My blog is about delicious food, desserts, home baking, photos, aesthetics and people.
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The method of cooking Bolognese sauce

To sauté the onion, garlic and minced meat on a pan. When the liquid evaporates, add a can of canned tomatoes, salt, pepper, oregano, and stew for 30-40 minutes.

When cold, blend with a blender. You’ll get a rich meat sauce.

Boil the spaghetti in salted water.

Method to cook mini-pumpkings

Інгредієнти
Спосіб приготування

The quantity of pumpkins depends on the quantity of filling and on the size of the pumpkins. It’s hard to tell the exact number, so better to buy with a margin.

Cut the pumpkins in halves, clean the seeds. Graese well the interior with olive oil, add salt, pepper, and prick well with a fork. Bake till cooked on 180°C. Baking time depends on the size of pumpkins.

Cut part of the soft, so you have more place for spaghetti. You can also add pumpking soft to spaghetti sause.

Mix spaghetti with the sauce and fill pumpkin halves with it. Put mozarella on top.

Bake on  180°C till it gets nice and crusty. Decorate with green onion or parsley. I find spaghetti with pumpking and mozarella extremely tasty.

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