Stuffed pumpkin, baked in the oven - a variety of flavors!

November 3, 2014 Maria Home page » Main courses Views: 48122

Good afternoon friends! The pumpkin theme continues, and today we have stuffed pumpkin in the oven according to plan. We will stuff it with meat, in particular pork. However, this is not a dogma, as you understand, but a model for endless variations. Pumpkin baked in the oven has a very special flavor, quite rich and at the same time delicate. There is no difficulty in stuffing a pumpkin with ready-made meat or mushroom filling - in fact, it is the pumpkin itself that is baked in the oven, and the rest simply keeps it company and imbues it with its aromas. Stuffed baked pumpkin is ideally served immediately, properly hot, so small pumpkins weighing 1.5-2 kg are best suited for stuffing - this size is easy to persuade in one sitting by one family of three to four people.

How to fill a pumpkin: filling options

Inside the thick pumpkin skin, various products are stewed like in a pot. Such dishes turn out to be very rich due to the pulp, which remains on the walls of the fruit and releases juice.

What is traditionally filled with pumpkin pots? The most popular dish is porridge: millet, rice, corn. It turns out delicious with vegetables: potatoes, zucchini, tomatoes, onions and carrots. They are combined with some of the extracted pulp and baked into a juicy stew.

The filling can be more satisfying: mushroom and meat. Chicken, pork, beef in pieces, as well as minced meat are placed in the pumpkin. Popular fillings include egg, hard and soft cheese, and herbs.

Whole pumpkin baked in the oven with meat, mushrooms and cheese

The dish is very reminiscent of julienne. Meat with vegetables in pumpkin turns out tasty, aromatic and very satisfying. For this recipe, it is best to use a small pumpkin weighing up to 2 kg, and you can use absolutely any meat - pork, beef, turkey, rabbit or chicken.

Take:

Small pumpkin up to 2 kg
Meat (any) – 300 gr.
Onions – 1 pc.
Carrots – 1 pc.
Mushrooms – 100 gr.
Cheese – 100 gr.
Salt, spices - to taste

Cooking method in stages:

Cut the meat into small pieces and fry in vegetable oil until half cooked. Then add chopped mushrooms, onions and carrots and simmer over medium heat for another 10 minutes. Salt and pepper to taste.

Cut off the “lid” of the pumpkin and scrape out the pulp and seeds. Grate the cheese and sprinkle it over the meat dressing.

Transfer the meat and vegetables into the pumpkin, add 50 ml of water, and sprinkle the remaining cheese on top.

Cover the pumpkin with a “lid” and wrap it completely in foil. Place in the oven preheated to 180 degrees for 1 hour. After this, turn off the oven and let the dish stand there for another 1 hour. Bon appetit!

Did you like the whole pumpkin in the oven? Which recipe was your favorite? Share your opinion in the comments, I will be very glad to receive feedback from you! If the article was useful to you, share it on social networks. See you again on the blog, my dears!

Sweet recipe

Whole baked pumpkin can serve not only as breakfast or part of a hearty lunch, but also as a delicious dessert.

With apple and rice

Crumbly rice porridge with sweet fruits, baked directly in pumpkin, turns out very soft and rich. It looks like it was cooked in an oven.

Will need:

0.5 cups rice;
medium sized pumpkin;
3 apples;
0.5 cups of golden raisins;
100 g butter;
salt, sugar, cinnamon, cloves - to taste.

How to cook:

Rinse the rice in advance and soak it a little if you have time. Pour in salted water and bring to a boil. Boil the cereal for 5 minutes, drain in a colander and hold under water to remove the flour and starch.
Wash the pumpkin, cut off the top and remove the pulp and seeds. You should get a tight pot.
Cut the apples into slices, remove the seeds and skin if it is too hard.
Soak the raisins in warm water (15 minutes), rinse and dry.
Cut the pumpkin pulp into small cubes no larger than apples.
Combine rice, apples, pumpkin, raisins, add all the spices and soft butter.
Fill the pumpkin pot and cover with a lid. If the filling is not juicy enough, add a little boiled water.
Bake at 180 degrees for 50 minutes.
The finished pumpkin should wrinkle a little - this is normal. You can check the readiness of the filling only by taking a sample. Take steamed rice - it cooks faster, and be sure to bring the cereal to half-cooked before baking.

In order for the fruit to keep its shape well, the thickness of its walls after removing the pulp should not be less than 2.5 cm.

Stuffed pumpkin baked in the oven

With the arrival of autumn, pumpkin season can officially be considered open. And what, if not a pumpkin, is the main symbol of autumn? We decided to bring it to the forefront by preparing stuffed pumpkin baked in the oven - a spectacular and satisfying dish that is appropriate to prepare both on weekdays and in honor of the holiday.

Recipe for stuffed pumpkin baked in the oven

Let's start with a sweet variation of baked pumpkin, which is prepared with the addition of apples, sweet bun crumb and raisins. You can use dried bread in the recipe and vary the mixture of dried fruits at your discretion.

Ingredients:

small pumpkin – 1.1 kg;
butter – 55 g;
apples – 320 g;
sweet bun – 170 g;
granulated sugar – 45 g;
a handful of raisins;
rum – 15 ml;
a pinch of cinnamon;
vanilla extract – ½ teaspoon.

Preparation

Before cooking stuffed pumpkin in the oven, cut off the top of the pumpkin itself and remove all the seeds.

Melt two-thirds of the butter in a frying pan and fry the diced sweet bun in it. When the bread is browned, transfer it to a separate container, melt the remaining butter in the same pan and fry the apple pieces in it. Sprinkle the apples with sugar and raisins, pour in the rum, and when the sugar has melted, mix the apples in the syrup with the pieces of bread. Add vanilla extract and cinnamon to the mixture. Place the sweet filling into the cavity of the pumpkin and cover with the previously cut lid.

Pumpkin stuffed with apples, baked in the oven is prepared in an oven preheated to 180 degrees for about 2-2.5 hours.

Stuffed pumpkin baked in the oven with rice

Cereals will add satiety to pumpkin dishes. This baked pumpkin is not only healthy, but also an original, satisfying and inexpensive dish that is incredibly easy to prepare.

Ingredients:

small pumpkins – 2 pcs.;
chicken – 1.4 kg;
vegetable oil – 35 ml;
onions – 75 g;
chicken broth – 740 ml;
sweet pepper – 185 g;
rice - 1 tbsp.;
garlic – 2 cloves;
laurel leaves – 2 pcs.;
a handful of cilantro;
ground cumin – 2 teaspoons;
hot sauce – 10 ml;
tomatoes – 65 g.

Preparation

Start by removing the core and seeds from a couple of small pumpkins. Cut off the covers from the pumpkins - the places where the stalks are attached, and scoop out the seeds with a spoon. Let the rice cook in chicken broth, and quickly fry the seasoned chicken fillet, bringing the meat until half cooked.

Sauté the chopped vegetables together, also until they are half cooked. Chop the chicken and mix it with vegetables and rice. Complete the dish with tomato slices, hot sauce, cumin, cilantro and pureed garlic. Fill the pumpkins with the mixture and leave to bake at 170 degrees for an hour.

Recipe for stuffed pumpkin with meat in the oven

These small stuffed pumpkins can be served as an interesting meat dish. They can be filled with any minced meat or poultry; we decided to go with beef.

Ingredients:

miniature pumpkins – 4 pcs.;
olive oil – 45 ml;
minced beef – 540 g;
onions – 85 g;
garlic – 2 cloves;
beef broth – 210 ml;
a handful of parsley;
hot chili pepper – 1 pc.

Preparation

Chop the onion and saute it until browned. Season the fried onion with pureed garlic and hot pepper. Add the minced meat to the onions, season it well and leave to brown. Mix minced meat with parsley and broth. Leave to simmer for a couple of minutes on low heat, and in the meantime, get on with the pumpkins. Cut off the tops of each fruit and remove the pulp and seeds with a spoon. Fill the cavities in the pumpkins with minced meat and broth, cover everything with the previously cut off tops and leave the stuffed pumpkins in the oven to bake whole for half an hour at 180 degrees.

Preparing the filling

After this, start preparing the minced meat . First, wash the chicken fillet and cut into small pieces, add honey, chicken seasonings and soy sauce, fillet pieces into a shallow bowl and mix thoroughly .

Of course, seasonings for chicken are thyme, marjoram, rosemary, thyme and curry . There are thousands of spices for cooking meat.

But it is very important to make the right choice so that your meat dishes are perfect .

The most remarkable thing is that there is one condition: you must use soy sauce, the one obtained by fermentation.

Then cover the bowl with cling film and place in a cool place to marinate for several hours.

Meanwhile, boil the rice until half cooked . Peel the onion and cut into small pieces . the bell pepper , cut in half, remove the seeds and cut into small pieces .

the tomatoes , first making cross-shaped cuts on them, after a couple of minutes remove them and remove the skins. Cut them in half, remove the seeds, then finely chop them into pulp.

Place in heated oil in a thick-bottomed bowl and fry on both sides until golden brown . Using a slotted spoon, remove the meat into a separate bowl . in the same oil until golden brown .

After the onion is fried , add a clove of garlic, pieces of bell pepper and tomato pulp and simmer for about 15 minutes over low heat. Next , mix the rice with vegetables .

Pumpkin stuffed with meat, baked in the oven (step by step)

We pickle pumpkin, bake pies, and make puree soup. But mostly we bake in pieces or whole. There are many recipes, including sweet options. Vegetable and cereal fillings are often made. But if you are planning a hearty dish for dinner, bake pumpkin with meat. And here there is where to roam. Along with meat, pumpkin is stuffed with vegetables, buckwheat, rice, and potatoes.

A couple of tips:

A small pumpkin is better for baking, as it will bake faster.
If there are not enough vegetables for stuffing, add some of the pulp that will remain after removing the seeds.
Take any meat - pork, veal, chicken, turkey. Even with fatty pork, the calorie content will be low.

You will need:

Small pumpkin - 1 kg.
Meat – 400 gr.
Bulb.
Carrot.
Sweet pepper – 2 pcs.
Garlic cloves – a couple.
Oil, salt, pepper.

Step-by-step recipe with photos

First of all, prepare the vegetable for stuffing. Cut off the cap using a knife.

Cut the top in a circle and use a spoon to select part of the pulp with the seed box. For successful baking, do not leave the walls of the pumpkin thick. 1.5 cm is enough.

Cut the carrots lengthwise into 4 parts, then chop into small pieces.

Cut the sweet pepper into randomly shaped pieces, similar in size to cutting carrots.

Chop the onion into small cubes and chop the tomato in the same way.

Cut the meat into small pieces. I have pork, neck. I advise you to choose meat with layers of fat, then when baking in the oven the dish will turn out more juicy.

Products prepared for use must be fried. It is more productive to fry in two pans at once. The first one will fry the meat.

Vegetables are placed in the second one one by one. First, fry the onion cubes until translucent. Then add the carrots and fry for a few minutes.

Add diced tomatoes and peppers. Add garlic cloves. At the same time, stir the pork in a parallel pan.

After 5-7 minutes, transfer the meat to the vegetables, add all the spices specified in the recipe. Fry together for a few minutes. Turn off the burner and cool slightly.

Place the pumpkin on a baking sheet or in a mold. Lubricate the outer part with vegetable oil by hand.

Fill with filling.

Cover with a lid. Place the pot in an oven preheated to 180°C for an hour and a half.

After the specified time, check the hardness of the pumpkin walls. In a well-baked vegetable they are soft.

With meat and potatoes

Pumpkin stuffed with minced meat and potatoes is one of the most satisfying dishes. Thanks to its original shape, it can be prepared as a hot dish for a holiday. The secret to the popularity of this casserole is that pumpkin speeds up the digestion of heavy meat foods and absorbs meat broth, becoming very tender and appetizing.

What you will need:

400 g homemade minced meat;
whole pumpkin;
3-4 potatoes;
bulb;
3 tbsp. vegetable oil;
a bunch of greenery;
salt, black pepper and any spices to taste.

Cooking step by step:

Divide the pumpkin into two halves with a knife, remove pulp and seeds.
Grind the potatoes on a coarse grater. If there is too much juice, squeeze it through cheesecloth.
Chop the onion and fresh herbs with a knife.
Grate the pumpkin pulp too.
Mix minced meat, potatoes, onions, herbs, salt, add spices and oil. The filling is ready.
Now it needs to be sent to pumpkin pots. Cover the top with foil to prevent the filling from burning.
All that remains is to bake the stuffed vegetable: put the dish in the oven, heated to 180 degrees, and simmer for 1.5-2 hours.

Whole pumpkin in the oven, stuffed with rice and raisins

This dish will be a wonderful and tasty breakfast for both children and adults. Moreover, it contains so many useful substances that will help your body fill with strength and vigor.

Ingredients:

2 small pumpkins
0.5 kg rice
100-150 gr. raisins
honey as desired and to taste
vegetable oil for greasing the pan

Cooking method in stages:

Cut the pumpkins in half and pit them, removing the core. Mix raisins with washed rice and sugar.

Pour half a tablespoon of sugar into each pumpkin half.

Place the pumpkin on a baking sheet greased with vegetable oil, and fill each half with rice and raisins. Add a little water to each of them and to the baking sheet.

Place the pumpkin in the oven, preheated to 180 degrees, and keep it until done (brown crust).

Apply a little honey on top of each finished half and serve. Bon appetit!

Pumpkin stuffed with meat in the oven

Pumpkin has one amazing property that chefs take full advantage of: it harmonizes perfectly with different foods. And with meat, too.

To make this dish, you will need the following ingredients:

pumpkin;
pork meat - take ½ kg;
potatoes - the same volume;
eggplants – 2 pieces;
onions – 2 heads;
garlic - no more than 3 cloves;
basil, parsley, dill (fresh herbs) - as much as you think is necessary;
salt, ground black pepper - use your own taste;
vegetable oil to fry the meat.

First, we make an edible pot out of pumpkin - cut off the top-lid, take out the seeds, and leave the pulp on the walls.

Now let's start filling. Place small pieces of meat in a frying pan with hot oil and fry. Then add salt and all seasonings and mix. Let the pan with the meat sit on the hot stove for 10 minutes.

Then remove the pork and place it in a bowl. And in the remaining juice we stew the onion, finely chopped before.

We turn the eggplants and potatoes into identical, even cubes or sticks. Mix them with meat, onions, herbs, and garlic. Place the fragrant mass of vegetables and pork into a pumpkin pot. And put it in the oven, already preheated to 200°C.

In about an hour, the pumpkin stuffed with meat will be ready.

For all options for cooking pumpkin in the oven, it is important to choose the right fruit. You need something that is not too large (these have more juice and taste), round, elastic, preferably a summer variety.

Stuffed pumpkin in the oven, recipe:

Wash the pumpkin, dry it, cut a hole in it around the stalk so that you get a neat “lid”. Using your hand and a tablespoon, scoop out the seeds and accompanying loose pulp from the pumpkin.

Light the oven and let it heat up. We will bake at standard 180-190 degrees.

Cut the pork into small cubes, the onion too, fry them lightly in vegetable oil until lightly browned.

Add salt, pepper, sour cream to the pork, stir, bring to a boil, add tarragon and bring to a boil again. The pumpkin filling is ready.

Place the filling into the pumpkin. If you find that there is still free unfilled space left to the top of the pumpkin, proceed very simply. Take 1-2 apples, or potatoes, or onions (your choice - whatever you have on hand), peel them, cut them into small cubes, fill the pumpkin to the top and carefully mix our “introducing diluents” into the total mass with a spoon. fillings. Stir in without fanaticism, so as not to damage the walls of the pumpkin.

Cover the hole with a “lid” made from the stalk. Place the pumpkin on a baking sheet or in a mold (following the old Stirlitz habit, I line its bottom with foil). We escort the structure into the hot embrace of the oven for about 1.5 hours, plus or minus (this plus or minus will depend on the size of the pumpkin, the thickness of its walls, and on the anatomical features of your oven, of course).

Important! When checking the pumpkin for readiness, do not try to pierce it all the way through, otherwise the juice will flow through the hole! Do this carefully in the area of the lid, at the very top.

Stuffed pumpkin in the oven is ready! All that remains is to carefully distribute the contents of the pumpkin on plates and carefully cut the vegetable itself. I do this in stages - I put some of the filling on a plate, then I cut off the first ring from the pumpkin in the transverse direction and cut it in half. The pumpkin is getting lower