- 4 small pumpkins
- 2 tablespoons olive oil
- 1/2 onion finely chopped
- 1 clove of garlic, finely chopped
- 1 finely chopped carrot
- 3 finely chopped celery sticks
- 700 g ground beef
- 1 1/2 cups of homemade tomato sauce
- Herbs (thyme, marjoram, and bay leaf) to taste
- Salt and pepper to taste
- Grated Parmesan cheese
- Cut in the top of the pumpkins to form a lid. Remove the filling and seeds from the piece. Place on a baking sheet and garnish with olive oil, season and bake at 180 ºC for 18 minutes. Remove from the oven and reserve.
- Place a frying pan to heat and add oil. Sauté the onion and garlic until they start to brown slightly, then add the carrot and celery, cook for 3 minutes and add the meat.
- Cook the meat until it is fully cooked. Then add the tomato sauce and the aromatic herbs. Rectify the seasoning and, once it boils, turn off the heat and reserve.
- Fill the squash with the Bolognese sauce and sprinkle with the Parmesan cheese. Bake the squash again at 200ºC for 10 minutes or until the cheese is browned and gratin.
- Serve with a little bread.
New dish in sight! Pumpkins stuffed with ground meat, don’t you fancy them? On occasion, we recommend you take advantage of the Castile pumpkin season and use it in this recipe. You’ll love it!
4 BENEFITS OF CASTILLA PUMPKIN
- Castile squash contains lycopene which help prevent prostate, lung, stomach, and bladder cancer
- It is great during pregnancy as it is rich in vitamins and minerals. It also contains folic acid, the key to the healthy development of the baby.
- If you have skin problems, give this pumpkin a try as it will protect you from the sun’s rays
- Bye overweight! We recommend eating this vegetable as it is low in calories, contains fiber, is diuretic, and also cleansing.