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
- 1 big onion
- 3 cloves of garlic
- 300-400 gr minced meat
- 1 can whole canned tomatoes
- Salt and pepper to taste
- Dry oregano
- Parsley
- 250 gr spaghetti
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The method of cooking Bolognese sauce
Method to cook mini-pumpkings
- 2-3 mini pumpkins
- Salt and pepper
- Olive oil
- 200-300 gr mozarela cheese
- Fresh parsley and green onion to decarate
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.
