Stuffed Hokkaido Pumpkin
Stuffed Hokkaido Pumpkin with a Golden Cheese Layer
Servings 4
Ingredients
- 2 small/medium hokkaido pumpkins, or one large approx. 1-1,5 kg in total
- 1 portion (maybe around 3 cups / 750 g) of leftover stew or bolognese
- 200 g grated firm cheese, as prima donna, gouda or your favourite melty cheese
Instructions
- Preheat your oven to 175 ºC/350 ºF (fan). Cut your pumpkins into halves, remove the seeds and place them face up on a lined baking sheet. In order to make them balance you can cut away a little piece on the curvy side. Fill up your pumpkin with leftover stew or bolognese, top it with plenty of grated cheese, place on a lined baking sheet and bake in the oven for 45 min – 1 hour – until the pumpkin is soft and tender and the cheese is golden.
- Serve the pumpkins with a dollop of cold yoghurt or creme fraiche and perhaps a little fresh and crispy salad.