Whole baked pumpkin is very beautiful!
If it is stuffed with meat, it is also very tasty.
A spectacular dish can become a decoration even for a holiday table, and it is made very simply.
Pumpkin stuffed with meat baked in the oven - general cooking principles
For baking, use a ripe, small pumpkin up to 2 kg. You need to choose a vegetable that is stable and will not wobble on the baking sheet or in the pan. The pumpkin is washed, and the top “lid” is cut off from the tail side. The pulp with seeds must be removed. After this, you can start stuffing.
The meat for the filling can be placed raw, but it is better to pre-fry or marinate. Cereals, mushrooms, etc. are added to the meat. different vegetables, cheese. The minced meat is seasoned with spices and sauces are added: ketchup, mayonnaise, cream, sour cream. The pumpkin is filled with the prepared mixture, covered with the removed top, and placed in the oven to bake.
How to Carve Cooked Pumpkin
The dish is already on the table. But how to eat it? Even the smallest and neatest pumpkin will turn out to be a huge portion, which will be a lot for one person. You need to remove the lid from the vegetable and spoon some of the filling into plates. Then use a knife to cut off the edges of the slices and transfer them to each serving. It is better not to make the pieces large, so that they are more convenient to eat.
Pumpkin stuffed with meat, baked in the oven (with sour cream)
A variant of very aromatic and juicy pumpkin stuffed with meat and sour cream. The oven-baked dish can be prepared with pork, beef or lamb. If the meat is fatty, then take 10% sour cream; if the piece is lean and without lard, then take a product of 20% or higher.
Ingredients
1 neat, stable pumpkin 1.4-2 kg;
700 g meat;
2 onions;
200 ml sour cream;
Preparation
1. Rinse the meat, cut into small 0.5 cm cubes, place in a frying pan with a couple of tablespoons of oil. Fry for a minute.
2. Chop the onion into cubes, add to the meat, fry for a couple more minutes.
3. Season with sour cream, salt, pepper or any seasonings for meat. You can add dry herbs. Stir and leave to cool.
4. Rinse the pumpkin, cut off the top, carefully remove the seeds and pulp.
5. Fill the inside of the vegetable with cooked meat in sour cream.
6. Return the cut top and cover the vegetable with a lid. Place on a baking sheet; you can line it with a piece of foil.
7. Place in the oven to bake. Cooking temperature 180. Time depends on the pumpkin, if the walls are thick, keep for 1.5 hours. If not very much, then an hour is enough. Check the pulp by piercing it with a toothpick. The stick should easily enter the fruit.
Pumpkin stuffed with meat and potatoes baked in the oven
A variation of pumpkin stuffed with meat and potatoes, baked in the oven. The filling is more economical and is 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 potatoes;
0.2 kg of onion;
1 tsp. salt;
1 carrot;
0.5 tsp. black pepper;
2 tablespoons of oil.
Preparation
1. Chop the onion into cubes and fry in a large frying pan for a couple of minutes.
2. Add also chopped carrots and fry together.
3. Now the meat. It can be rolled into minced meat, cut into cubes or strips. Do what you like best. Fry until half cooked. Leave the filling alone and 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, stir well.
6. You need to cut off the top of the pumpkin, remove the pulp, fill the prepared cavity with minced meat, and you can additionally put a spoonful of mayonnaise on top. Cover with a lid.
7. Place in an oven preheated to 200 degrees, bring the dish until cooked, about 1.5 hours. Check the potatoes by removing the pumpkin from the oven, removing the lid and piercing a piece of the vegetable.
Pumpkin stuffed with meat and mushrooms, baked in the oven (with cheese)
A variation of an amazing pumpkin dish cheese crust stuffed with champignons and meat. For everything to work out, you need to strictly follow the recipe. Take a small pumpkin up to 1.5 kg.
Ingredients
400 g meat;
400 g champignons;
1-2 onions;
120 g sour cream;
2 cloves of garlic;
100-120 g cheese;
Spices to taste.
Preparation
1. Chop the onions, place in a large frying pan, fry for two minutes until translucent.
2. While the onions are cooking, you need to quickly wash the champignons, cut them into slices and also put them in a frying pan. Fry over high heat for a couple of minutes, then turn off.
3. Rinse the meat, chop finely or twist. You can take it already ready minced meat. Mix with cooled mushrooms.
4. Season the filling with spices, sour cream, don’t forget to add salt, and add chopped garlic.
5. Fill the pumpkin minced mushroom, all the insides need to be taken out. Cover with a lid.
6. Bake the dish in the oven for an hour at 200 degrees.
7. Take it out, remove the lid, cover the top of the pumpkin with coarsely grated cheese. Cook for another 30-40 minutes, look at the color of the cheese.
Pumpkin stuffed with meat, baked in the oven (with rice and cream)
A variation of delicious pumpkin with a very satisfying and delicious filling. If you wish, you can add some fried mushrooms to it, it will turn out even more interesting.
Ingredients
300 g meat;
A glass of rice;
2 onions;
1 carrot;
1 glass of cream 10-15%;
1 clove of garlic;
Pepper, dry dill, salt;
100 g of cheese, you can take a processed product.
Preparation
1. Take long rice, boil until half cooked, drain the cereal in a colander.
2. Onions and one carrot need to be peeled, cut, and fried in a frying pan until half cooked. Also cut or twist the meat, fry along with vegetables, season the minced meat with spices, garlic, herbs and cool.
3. Combine boiled rice, meat and vegetables in a large bowl, pour in cream and stir. Grate the cheese and place in the minced meat.
4. Prepare the pumpkin in the usual way, just cut off the cap and remove the inner contents.
5. Fill the vegetable with the prepared minced meat and cream.
6. Close and place in the oven.
7. Bake at 190-200 degrees until done, but not less than one hour.
Pumpkin stuffed with meat and apples, baked in the oven
An amazing filling option for baked pumpkin. It is advisable to marinate the pork in advance; choose sour apples.
Ingredients
Pumpkin 1.5 kg;
2-3 apples;
700 g pork;
2 onions;
3 spoons of sour cream;
50 ml soy sauce;
Spices, oil.
Preparation
1. Cut the pork into pieces, 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 to 200 degrees.
3. Remove the seeds from the pumpkin.
4. Cut the apples into slices.
5. Chop the onion into half rings, fry in oil, preferably butter.
6. Mix pork with onions and apples and fill prepared pumpkin. If there is room left, add more on top. apple slices.
7. Close and bake. After an hour, you can check the piece of pork and pumpkin. If necessary, you can cook for another hour (if the pumpkin is large).
Pumpkin stuffed with meat and vegetables, baked in the oven
To prepare this pumpkin, you can use any vegetables you like. Gives a special chic to the dish green pea. It turns out very beautifully; you can use corn in the same way.
Ingredients
400 g meat;
Bulb;
Carrot;
1 eggplant;
2 spoons of sour cream;
100 g green peas.
Preparation
1. Fry the chopped small pieces meat until half cooked. Transfer to another bowl.
2. Add a little oil to the frying pan, add chopped carrots and onions, saute for a couple of minutes, add eggplant. Lightly fry the vegetables and cool.
3. There is no need to sauté the bell pepper, just finely chop it.
4. Mix all the filling ingredients in a bowl, season with spices and sour cream. You don’t need to add a lot of it, as the vegetables are juicy. Place the peas.
5. Fill the prepared pumpkin and close.
6. Bake the vegetable at 200 degrees for about an hour, depending on the readiness of the pumpkin pulp.
Pumpkin stuffed with meat and cabbage, baked in the oven
For this dish you will need sauerkraut. If it is peroxidized, you can rinse it cold water. Any meat can be used.
Ingredients
500 g cabbage;
500 g meat;
2 onions;
4 tablespoons of oil;
100 g cheese;
50 g sour cream;
Preparation
1. Pour two tablespoons of oil into one frying pan, add onion, fry for a minute.
2. Add diced or twisted meat to the onion. Bring until half done.
3. Add two tablespoons of oil or any fat to another frying pan, heat it up and add sauerkraut, squeezing out the brine. Fry for ten minutes.
4. Mix filling ingredients.
5. Fill the pumpkin and pour sour cream on top. Cover and bake for 35 minutes at 200 degrees.
6. Open the pumpkin, the lid is no longer useful, sprinkle cheese on top, bake for another 35-40 minutes.
Pumpkin stuffed with meat baked in the oven - useful tips and tricks
To prevent the tail on the pumpkin lid from burning and continue to decorate the dish, you can wrap it in foil before placing it in the oven. If the pumpkin is large, you can completely cover it with foil, remove it after an hour and fry it.
If you need to prepare a dietary dish, replace the meat chicken fillet, do not fry vegetables, use low-fat sour cream. Such a pumpkin will definitely not make your waist float.
Since the pumpkin pulp itself is not seasoned with anything, you need to add more spices and salt to the filling, and you can add a little soy sauce.
I suggest you wonderful dish - stuffed pumpkin, baked in the oven. This dish, in my opinion, is worthy of a holiday table, especially if prepared in portions, but since not all people like pumpkin, we don’t know their reaction. But if pumpkin is a respected vegetable in your family, then you can offer this dish for breakfast or dinner on a weekend.
In our family, we love pumpkin both sweet and salty. I often make baked goods with pumpkin, bake various pancakes, and sometimes bake the whole pumpkin with some filling. This time I had two small pumpkins, just one per serving. I made the filling myself and have already tried this composition before, now I’m sharing it with you.
Prepare all the ingredients on the list for the dish. I prepared the pumpkins in advance by cutting off the top and removing the seeds with a spoon. I also pre-cooked the rice.
Champignons and onion cut into cubes.
Heat sunflower oil in a frying pan, fry the onion a little, add champignons and fry until excess liquid has evaporated. I had about 100 g left in the refrigerator boiled chicken, I decided that it would be very appropriate to add it to the filling. Cut the chicken into small pieces and add to the pan. Season the entire contents with salt and pepper, add 50 ml of cream and mix well.
Place in a separate container boiled rice, add the contents of the frying pan to it, also cut the tomato into cubes, it will give the dish additional juiciness. If desired, you can add your favorite spices to the filling. I added a little ground paprika.
Rub the inside of the pumpkins with salt, fill with filling and add 2-3 tablespoons of water.
Grease the outside of the pumpkin with vegetable oil and wrap in foil. Preheat the oven to 200 degrees, place the pumpkins in it and bake for 1 hour. After this time, unfold the foil and sprinkle grated cheese on top of the pumpkins. Bake for another 10 minutes. If you bake a large pumpkin, the baking time will increase. You can check the readiness of the pumpkin by piercing it with a toothpick at the edge; if it goes in easily, the pumpkin is baked.
Let the pumpkins stand for some time in the switched off oven, 10-15 minutes, then remove and serve on a plate. Serve hot or warm.
Pumpkin is one of the most amazing vegetables. Our housewives use it to prepare a wide variety of dishes: main courses, cakes, pastries, delicious puree soups. Very often this vegetable is used for stuffing when it is filled with different fillings, for example, potatoes, rice, mushrooms or meat, sometimes combining these products. Today we will tell you how to prepare pumpkin and potatoes.
Getting ready for Halloween
Everyone knows what kind of holiday this is. And that during its implementation, pumpkin plays an important role. We found another purpose for it, more necessary and useful - in cooking. We will need: a medium-sized pumpkin, two onions, three potatoes, two cloves of garlic, sour cream, 650 grams of meat (any kind), herbs, pepper and salt. And now we are preparing a dish called: “Pumpkin and potatoes.” We wash the pumpkin, cut off the lid, remove the seeds, and remove and cut the pulp. We also wash the meat and cut it into cubes. Heat a frying pan with oil, fry the onion until golden brown, add pumpkin pulp and meat, fry for another five minutes. Add the diced potatoes and fry again for five minutes. Pour one and a half glasses of water into the frying pan, add sour cream (three spoons), simmer until the water completely boils away.
A couple of minutes before turning off the heat, pepper, salt and sprinkle with herbs. Place in the prepared pumpkin and cover with a pumpkin lid. We grease it with vegetable oil and place it on a baking sheet covered with foil. Preheat the oven to 180 degrees, place a baking sheet inside. Cooking time - 45-50 minutes. Then leave for another 20 minutes, already in the switched off oven. Pumpkin and potatoes are ready.
Stuff the pumpkin with vegetables and pork
This time we will fill our big vegetable pork meat. Anyone who does not eat pork can replace it with beef, but the taste will not be the same. We will need (for six servings): one large pumpkin, meat - 0.6 kg, the same amount of potatoes, onions - 100 grams, sour cream - one spoon, vegetable oil and salt. Now we offer it in the oven itself. Cut off the cap of the pumpkin, remove the seeds, cut out some of the pulp, but not all. We cut the washed meat into cubes, and do the same with the extracted pulp and potatoes, naturally, having washed and peeled them beforehand. Finely chop the onion and fry it until golden brown.
Add meat, pumpkin, potatoes, fry for five minutes. Add sour cream, finely chopped greens, a glass of water, salt, cover with a lid and simmer until the potatoes are half cooked. We put everything into the pumpkin. Further everything is the same as in the previous recipe. In one hour exotic dish remove from the oven and serve. We hope that you have learned the ways to cook stuffed pumpkin well. They are basically similar, differing only in some ingredients and preparation nuances.
Pumpkin with chicken and vegetables, ingredients and preparation
What's good about stuffed pumpkin? This universal dish, tasty, satisfying and healthy, the ingredients of which you can arrange at your own discretion. Look at the photo. Pumpkin, stuffed with meat and vegetables, even outwardly arouses appetite, despite the fact that you may have recently had lunch.
She is an excellent alternative to others stuffed vegetables, for example, zucchini, tomatoes and peppers. To complete our recipe you will need: a medium-sized pumpkin, chicken fillet - one kilogram, three potatoes, carrots, bell peppers, tomatoes - one each, onions - three pieces, a bunch of any greens, vegetable oil - 100 ml, pepper and salt.
Recipe
Cut the chicken fillet into pieces. Place it in a heated frying pan with vegetable oil and fry until it turns golden. Wash the pumpkin, dry it, carefully cut it top part, which will act as a lid. We select the core, seeds, and scoop out the pulp with a spoon, being careful not to damage the vegetable. As a result, we will get a pumpkin pan and a lid for it, as well as pulp, a third of which we will set aside for use. Rub the inside with vegetable oil and add some salt. Cut the peeled and washed onion into cubes, add to the meat, mix and fry together in a frying pan until the onion turns golden.
Cut the peeled carrots into strips and add them to the frying pan. There is no need to fry anymore, immediately remove from heat. Cut the potatoes into cubes and add to the meat. We also cut tomatoes into cubes and bell peppers into strips. We peel the garlic, no need to cut the cloves, chop the greens, then put all these vegetables into the frying pan. Add the reserved pumpkin pulp there. Pepper, salt and mix thoroughly, as in big vegetable it is impossible to do this. Now carefully transfer all its contents from the frying pan into the pumpkin. We try not to damage its walls. Then close the saucepan with a lid. This was a recipe for stuffed pumpkin in the oven. Now - the final stage.
Simmering pumpkin in the oven
Place several large pieces of foil on a clean baking sheet, crosswise. We install ours in the center large workpiece and wrap it in this foil. Preheat the oven to 180-200 degrees, place a baking sheet with pumpkin in it.
After three to four hours, take it out of the oven, remove the foil, transfer it entirely to a large plate, and remove the lid. Pumpkin stuffed with meat and potatoes is ready. You can serve it in any form - both hot and cold. You can get the filling, or you can cut it into slices. Bon appetit!
If you care about your health, but at the same time love to eat delicious food, you should definitely find a place in your diet for pumpkin dishes.
Despite the rich set useful microelements, the calorie content of pumpkin is low: about the same as that of cauliflower. At the same time, pumpkin is easily absorbed by the body, which is why it is often included in children’s and medical menus.
But this does not prevent housewives from cooking from it not only dietary dishes, but also those that can take pride of place on festive table. Moreover, pumpkin is perfectly stored almost until the next harvest, which means it can be useful for preparing winter dishes, when the assortment of vegetables is not as rich as in summer or autumn.
An excellent recipe for any time of year is pumpkin stuffed with meat and baked in the oven.
Subtleties of cooking stuffed pumpkin
For this dish, you can use absolutely any pumpkin that will fit in your oven. But it must be stable so that it does not tip over during baking.
The pumpkin variety does not play a special role. The main thing is that the fruit is ripe, without signs of spoilage or mechanical damage. Otherwise, during cooking, the filling liquid will leak out through punctures and cracks.
Some housewives advise cutting off the bottom of the pumpkin for stability. But in this case, the integrity of the crust is compromised, and you can no longer vouch for the juiciness of the dish.
To stuff pumpkin, you can use absolutely any meat: chicken, beef, lamb, pork. It can be cut into pieces or twisted through a meat grinder, put raw or first fried in a frying pan.
Usually vegetables or grains are added to meat, so feel free to use them in your dishes. Among the vegetables, you can put potatoes, onions, carrots, zucchini, eggplants, and peppers in the pumpkin. That is, those vegetables that you and your loved ones like. Of all the variety of cereals, rice is best suited for stuffing pumpkin.
A bouquet of spices and herbs will also help you enrich the taste of the dish. But when adding this or that seasoning, consider its compatibility with other ingredients.
How to prepare pumpkin for stuffing
- Wash the pumpkin thoroughly and wipe with a dry towel.
- Cut off the top part along with the stalk in the form of a lid.
- Make a round hole in the pumpkin itself so that you can freely stick your hand through it.
- Remove the seeds and the loose pulp surrounding them.
- Carefully cut away the layer of hard pulp, thereby expanding the internal space. Do not make the walls too thin: their width should be at least 2.5-3 cm.
- The cut pulp can be used for another dish or chopped in identical pieces and then mix with the filling.
Pumpkin stuffed with veal, baked in the oven
Ingredients:
- small pumpkin – 1 pc.;
- veal pulp – 500 g;
- small onion – 3 pcs.;
- potatoes – 2-3 pcs.;
- salt;
- garlic – 2 cloves;
- black pepper;
- seasoning for potatoes - to taste;
- bay leaf – 1 pc.;
- water.
Cooking method
- Preheat the oven to 200°.
- Wash the veal and pat dry with paper napkins. Cut into small pieces.
- Peel the onion and cut into four parts. Cut the peeled garlic cloves in half.
- Cut the potatoes into large slices.
- Place the prepared pumpkin on a baking sheet. Place the meat inside, salt and pepper. Place onions and potatoes on it. Sprinkle with potato seasoning. If there is any free space inside the pumpkin, fill it with meat or potatoes.
- Pour in as much hot water so that it covers the meat. There is no need to pour it to the top, since when baking the pumpkin, juice from the meat and vegetables is formed, which, due to the abundance of liquid, will flow out over the edge.
- Cover with the lid cut from the pumpkin. Place in the oven and bake for 90 minutes.
- The pumpkin is ready when it is completely soft. This can be determined by the wrinkled crust, which will become very pliable. You can check the condition of the pulp by piercing the pumpkin with a toothpick near the lid. Carefully remove the baking sheet. Let the pumpkin cool slightly. Transfer to a plate.
Advice! If you take a large pumpkin and it almost reaches the top level oven, during baking its lid may burn. To prevent this from happening, remove it halfway through cooking and cover the hole in the pumpkin with a piece of foil. When 20-30 minutes remain until the end of baking, return the lid to its place.
Pumpkin stuffed with chicken, baked in the oven
Ingredients:
- small pumpkin – 1 pc.;
- chicken fillet – 500 g;
- onion – 1 pc.;
- carrots – 1 pc.;
- sunflower oil – 40 g;
- salt;
- black pepper;
- basil - to taste.
Cooking method
- Prepare the pumpkin as described above. Place it on a baking sheet or in a mold.
- Cut the chicken fillet into small pieces, place in a frying pan heated with oil, and lightly fry.
- Add onion chopped into half rings and carrots cut into thin strips. Fry everything together until the vegetables are soft. This will take you about 3-4 minutes.
- Add spices and basil and stir.
- Fill the pumpkin with the filling.
- Place in the oven preheated to 190° and bake for 60-90 minutes, depending on the size and type of pumpkin.
Pumpkin stuffed with minced meat, baked in the oven
Ingredients:
- small pumpkin – 1 pc.;
- minced meat – 500-600 g;
- onions – 3 pcs.;
- salt;
- black pepper;
- seasoning for meat – 1/2 tsp.
Cooking method
- Place the prepared pumpkin on a baking sheet.
- Finely chop the onion.
- Cut the scraped out pumpkin pulp into small cubes.
- Mix it with minced meat, chopped onions and spices. Add 2-3 tbsp. l. cold water, stir.
- Fill the inside of the pumpkin. Close the lid.
- Place in the oven preheated to 190-200° and bake for 60-70 minutes until the pumpkin is soft.
How to serve whole baked pumpkin with meat
- Place the baked pumpkin on a flat dish and place on the table.
- Using a large spoon, spread meat filling on plates.
- Using a sharp knife, cut the walls of the pumpkin into wide transverse slices and place on a plate for each person.
- Sprinkle with chopped herbs.
Note to the hostess
At the very end of cooking, you can remove the lid from the pumpkin and sprinkle the filling with grated cheese. After the cheese has melted and lightly browned, the pumpkin can be served.
It has been noticed that pumpkin cooked with the addition of vegetable oil, it will turn out much tastier than with butter.
When preparing the filling, do not add a lot of salt, as pumpkin does not like it.
Before stuffing, meat can be marinated in mayonnaise, sour cream, and vinegar. The marinade will make it softer and the dish itself more piquant.
