Do you want to surprise your guests and serve a spectacular treat? Then we offer to prepare the dish "Stuffed Baked Pumpkin". It will decorate any table.

Stuffed with mushrooms, potatoes and garlic

This dish can also be prepared in ordinary pots. But if you use pumpkin, then the taste of the dish will turn out to be extremely refined. So, composition:

• a large pumpkin (about 3 or 4 kilograms, if you take a larger one, then increase the amount of other ingredients);
• potatoes weighing 500 grams (you can use cereals: buckwheat or rice);
• or fresh any varieties) weighing 400 grams;
• 1-2 onions (medium size);
• salt, garlic, pepper, meat seasoning, dill.

Technology

Pumpkin baked in the oven with meat is prepared as follows.

1 step: preparation

Wash the pumpkin, wipe with a towel. On the side where the tail is, cut off the top. It should not be very large, but the hole should be left large enough to extract the seeds. Scoop out the insides with a spoon. Scrape the sides also a little. Their thickness should be about 1.5 centimeters. Leave the bottom untouched.

Step 2: stuffing with potatoes

Pumpkin baked in the oven with meat will turn out even tastier if you add vegetables to it. Mix the pulp from the sides with minced meat, garlic, salt, add dill. Simmer in a pan with a little water for 15 minutes. Cover with a lid. Cut the potatoes into cubes, add it to the minced meat and simmer for another 10 minutes.

Step 3: Add Mushrooms

Saute mushrooms and onions in a separate pan. As soon as they are ready, combine them with the rest of the minced meat, put the spices.

Step 4: stuffing the pumpkin

Rub the prepared pumpkin well inside with black pepper and salt. Coat the outside with vegetable oil. Put the filling inside, pour the broth that formed during stewing. Now put the pumpkin on a baking sheet (deep), greased with oil, or a frying pan and place in the oven for 40 minutes (if the pumpkin is more than 3 kg, then for an hour). in a pumpkin, during this time it will become soft and tender. We also spread the cut off upper part with oil, salt and pepper and put it next to it for baking.

5 step

After the time has elapsed, check the dish for readiness. If the knife enters the pulp easily and effortlessly, then the pumpkin baked in the oven with meat is ready. Pass it on to the beautiful flat dish, sprinkle with herbs and invite guests to the table.

Filling options for pumpkin

Can be used for pumpkin various fillings. For example, in next recipe onions, mushrooms, potatoes, sour cream, cheese, vegetable oil, salt and seasonings are used. The amount of ingredients will depend on the size of the pumpkin. Approximately 500 grams of meat will require a pound of mushrooms and a kilogram of potatoes. The remaining components can be taken "by eye". The meat should be fried over high heat until a crust forms. Share. Saute the onion in the same oil, add chopped mushrooms. Lay in layers in a pumpkin: meat, part of a potato cut into medium-sized cubes, mushrooms. Salt, sprinkle with pepper. Pour boiling water over 2/3. Spread sour cream. Keep in an electric oven at 220 degrees. Pumpkin baked in the oven with meat will be ready when the potatoes are soft. 15 minutes before the end of time, sprinkle with grated cheese and wait for a crust to form. In addition, you can stuff the pumpkin various vegetables: eggplant, zucchini, pepper, carrot. Experiment!

No wonder in folklore different countries unusual, truly fabulous qualities were attributed to the pumpkin. Remember Cinderella in a pumpkin carriage or Pumpkin's house in the Cipollino fairy tale. And at Halloween, the pumpkin is given the main place.

Moreover, in all these cases, the pumpkin is not used for its intended purpose, but in the form of containers, vehicle, headdress.

Our ancestors also did not miss this opportunity. But they acted more rationally, turning the pumpkin into a container for cooking. Apparently, this method of use was inspired by the great similarity of this vegetable with a pot or cast iron. Moreover, the thick pumpkin bark is so strong that it can withstand high temperature in the oven. Therefore, porridge was cooked in a pumpkin, vegetables and meat were stewed, and casseroles were made.

Now almost every kitchen has an oven. Its roomy inside also allows you to bake a whole pumpkin in it.

Subtleties of cooking

• To make the dish of excellent quality, the pumpkin must be ripe. For dessert dishes better to take sweet pumpkin, in other cases, its taste does not play a special role.
• Most importantly, pay attention to the integrity of the crust. It should not have cuts, dents. Pumpkin should be firm, with elastic bark. If the pumpkin is squeezed under pressure, then it means that it is not the first freshness, it has been lying for a long time and may be half-dried or rotten.
• Training whole pumpkin does not require baking special efforts. Wash the pumpkin well, wipe dry. Cut off the top of the pumpkin near the stalk in the form of a lid. It is desirable that the pumpkin was with a tail - with the help of it it will be possible to easily open the lid later.
• Remove the seeds from the pumpkin along with the fibrous pulp that surrounds them. Don't be in a hurry to throw them away. When you're free, wash them in warm water, dry, and then fry. Such a delicacy can then be added to any salad, pastries, or just click for your pleasure.
• If possible, carefully cut off part of the pulp, thereby expanding the internal space of the pumpkin. But do not overdo it: the wall thickness should be at least 2.5–3 cm, otherwise the baked pumpkin may lose its shape.
• Prepare stuffing for stuffing to your liking. It can be rice with apples, raisins and dried apricots, flavored with cinnamon or nutmeg. For meat eaters good combination there will be meat mixed with onions and pumpkin pulp cut from the inner walls. If you like cheese, you can use it too, adding a little cream and herbs.

And now - the recipes.

Pumpkin baked whole: with rice and apples

Ingredients:

• small pumpkin - 1 pc.;
• rice - 0.5 tbsp.;
• apples - 3 pcs.;
• cherry plum or sour plums- 1 tbsp.;
• raisins - 0.5 tbsp.;
• butter - 100 g;
• salt;
• cinnamon - 1 tsp;
• cloves - 2 buds;
• sugar - to taste.

Cooking method

• Wash a small pumpkin, dry with a towel. Cut off the top. Remove the seeds through the hole. Carefully cut off part of the pulp with a sharp knife to make a pot with even walls about 2.5–3 cm thick.
• Rinse the rice, soak it in warm water for an hour. Bring a large number of salted water to a boil, put rice in it, boil for 5-10 minutes. Throw on a sieve.
• Peel the apples from the skin and seed chambers, cut into large cubes. If the skin is tender, it can not be cut off.
• Cut the plums in half, remove the pits.
• Sort the raisins, wash, soak in warm water for 15 minutes. Throw on a sieve.
• Cut the pulp of the pumpkin, cut from the walls, into cubes. Mix with rice, plums, raisins, apples, sugar, cinnamon, cloves and butter.
• Fill pumpkin with stuffing. For greater juiciness, you can pour 100 ml of water.
• Close the pumpkin with the cut lid. Place in an oven preheated to 180-190° and bake for 50-60 minutes. Cooking time depends on the size of the pumpkin and its variety. A well-cooked pumpkin will shrivel a little, brown and become soft. Therefore, the only way to know the readiness of a dish is to take a sample.

Pumpkin baked whole in the oven: with onions and apples

Ingredients:

• small pumpkin - 1 pc.;
• onion- 3-4 pieces;
• peeled walnuts - 1 tbsp.;
• raisins - 2 tbsp.;
• barberry - 0.5 tbsp.;
• butter - 100 g;
• honey - 2 tbsp. l.;
• cinnamon - 1 tsp

Cooking method

• Wash the pumpkin, wipe dry. Cut off the top for a lid. The hole should be such that a tablespoon can easily pass through it. Take out the seeds, loose pulp. With a sharp knife, cut off some of the hard pulp, making the walls a little thinner. Cut it into small cubes.
• Wash the raisins, soak in warm water for 10 minutes, put on a sieve. Sort the barberry, remove the stalks and twigs, wash. Walnuts grind.
• Finely chop the onion, saute in butter until golden brown.
• Mix all ingredients in a bowl. Fill pumpkin with stuffing. Cover with top. Put in the oven, bake for 50-60 minutes. After baking, add honey to the pumpkin.

Pumpkin baked whole in the oven: with meat, champignons and potatoes

Ingredients:

• medium pumpkin - 1 pc.;
• chicken fillet - 300 g;
• onion - 200 g;
• fresh champignons - 200 g;
• potatoes - 300 g;
• sour cream - 200 g;
• salt;
• garlic - 2 cloves;
• seasoning for potatoes - 1 tsp;
• vegetable oil - 40 g;
• black pepper - 5 peas;
• bay leaf - 1 pc.

Cooking method

• Wash the pumpkin, wipe dry. Cut off the top for a lid. Take out the seeds and fibrous pulp. Since the filling will be juicy, the walls of the pumpkin can be left thick.
• Cut the chicken into small pieces. Fry in oil until golden brown. Put on a plate.
• In the remaining oil, sauté the onion and sliced ​​champignons.
• Cut the potatoes into cubes, boil until half cooked for 10 minutes in boiling water, mix with potato seasoning and pepper.
• Place half of the potatoes in the bottom of the pumpkin. Put meat on it. Cover it with the rest of the potatoes. Lay the next layer of mushrooms with onions. Pour in so much hot water so that it lightly covers the bottom layer of potatoes.
• Mix sour cream with salt and chopped garlic. Pour in the mushrooms. Close with cut lid.
• Put the stuffed pumpkin in an oven preheated to 180–190 °. Bake 1 hour.

Pumpkin baked whole in the oven: with cheese

Ingredients:

• small pumpkin - 1 pc.;
• cream - 0.5–0.6 l;
• salt;
• cheese - 500 g;
• nutmeg- a pinch;
• butter - 40 g.
• black pepper to taste.

Cooking method

• Wash the pumpkin, wipe dry. Cut off the top for a lid. Scoop out the seeds along with the fibers. Cut off some of the pulp, making the walls a little thinner. Cut the pulp into small cubes.
• Grate the cheese on a medium grater. Mix with cream and chopped pumpkin. Many recipes say that you need to add a liter of cream. It really depends on the size of the pumpkin. If it is small, then 500 ml (and even less) will be enough.
• Salt, put pepper. Add nutmeg. This spice has a very pronounced smell, so do not overdo it.
• Put a piece butter. Close the lid.
• Put in an oven preheated to 180 degrees. Bake for 50-60 minutes until the pumpkin is soft.

Note to the owner

Many housewives complain that their pumpkin lid burns. Therefore, as soon as the lid is covered golden brown, remove it, and in its place place a piece of foil, bending it down. Replace the lid 10-15 minutes before it's done.

To prevent the bottom of the pumpkin from burning, pour some water on the baking sheet.

The contents of the pumpkin should not reach the very top, otherwise, during baking, the liquid may overflow and burn.

To bake a whole pumpkin, use any filling: those products that you would put in clay pot to cook them in the oven.

If you care about your health, but at the same time like to eat deliciously, you should definitely find a place for pumpkin dishes in your diet.

Despite the rich set beneficial trace elements, 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, so it is often included in the children's and medical menu.

But this does not prevent housewives from cooking from it not only diet meals, but also those that can take pride of place on festive table. Moreover, the pumpkin is perfectly stored almost until the next harvest, which means it can be useful for cooking. winter dishes when the assortment of vegetables is not as rich as in summer or autumn.

A great recipe for any time of the year is pumpkin, stuffed with meat baked in the oven.

The 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 variety of pumpkin does not play a special role. The main thing is that the fruit is ripe, without signs of spoilage and 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 violated, and it will no longer be possible to vouch for the juiciness of the dish.

For stuffing pumpkin, you can take 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 pan.

Usually, vegetables or cereals are added to meat, so feel free to use them in your dishes. From vegetables in a pumpkin, you can put potatoes, onions, carrots, zucchini, eggplant, peppers. That is, those vegetables that you and your loved ones like. Of the variety of cereals for stuffing pumpkin, rice is best suited.

A bouquet of spices and spices 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 a pumpkin for stuffing

• Wash the pumpkin thoroughly, wipe with a dry towel.
• Cut off the top part together with the stalk in the form of a cap.
• Make a round hole in the pumpkin itself so that you can freely stick your hand into it.
• Remove the seeds and loose pulp surrounding them.
• Carefully cut off 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 cut into equal pieces and then mixed 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, blot paper napkins. Cut into small pieces.
• Peel the onion, cut into four pieces. Cut the peeled garlic cloves in half.
• Cut potatoes into large slices.
• Place the prepared pumpkin on a baking sheet. Put meat inside, salt and pepper. Put onions and potatoes on it. Sprinkle with potato seasoning. If there is space left inside the pumpkin, fill it with meat or potatoes.
• Pour in enough hot water to cover the meat. It is not necessary to pour to the top, because when baking in a pumpkin, juice from meat and vegetables is formed, which, due to the abundance of liquid, will flow out over the edge.
• Close the lid cut from the pumpkin. Place in oven and bake for 90 minutes.
• The pumpkin will be 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 poking the pumpkin near the lid with a toothpick. Remove the tray carefully. Let the pumpkin cool down a bit. Transfer to a platter.

Advice! If you took a large pumpkin and it almost reaches the top level oven during baking, its lid may burn. To prevent this from happening, remove it in the middle of cooking, and cover the pumpkin hole 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 mentioned above. Place it on a baking sheet or in a mold.
• Cut the chicken fillet into small pieces, put in a frying pan heated with oil, lightly fry.
• Add chopped onion and chopped thin straw carrot. Saute everything together until the vegetables are soft. This will take you approximately 3-4 minutes.
• Put spices and basil, mix.
• Fill pumpkin with stuffing.
• Place in an oven preheated to 190° and bake for 60-90 minutes, depending on the size and variety 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 peeled pumpkin pulp into small cubes.
• Mix it with minced meat, chopped onion and spices. Add 2-3 tbsp. l. cold water, stir.
• Fill in the inside of the pumpkin. Close the lid.
• Place in an oven preheated to 190-200°C and bake for 60-70 minutes until the pumpkin is soft.

How to Serve Whole Baked Pumpkin with Meat

• Put the baked pumpkin on a flat dish, put on the table.
• By using big spoon spread out meat stuffing by plates.
• With a sharp knife, cut the walls of the pumpkin into wide transverse slices, put each on a plate.
• Sprinkle with chopped herbs.

Note to the owner

At the very end of cooking, the lid can be removed from the pumpkin, and the filling can be sprinkled with grated cheese. After the cheese is 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 put a lot of salt, as the pumpkin does not like it.

Meat before stuffing can be marinated in mayonnaise, sour cream, vinegar. The marinade will make it softer, and the dish itself will be spicier.

Well, very soon you will learn how to cook stuffed pumpkin in the oven. It is worth preparing in advance for the preparation of this dish. The night before the day of cooking, pour dry chickpeas with water, approximately 2.5 times the volume chickpeas. It will swell overnight and double in size.

The next day, drain the remaining water, pour the chickpeas into a saucepan, peel the potato and put it there, fill it with new water, bring to a boil and simmer for about 45 minutes until the chickpeas become completely soft. Potatoes are needed in order to soften the skin of chickpeas. I once spied this life hack from the famous master of his craft, Jamie Oliver. Pumpkin recipes with soft chickpeas are incredibly delicious!

We proceed directly to cooking. First of all, turn on the oven at 220 degrees to warm up. Now carefully wash the pumpkin, preferably with a metal sponge to wash off all the dirt, because we will not clean it. I took the oblong walnut squash because I like it the most. If you have the same, cut off its narrow part until better times.

If you have an ordinary pumpkin, cut it in half. We do the same with the round residue from the walnut pumpkin. We take out all the seeds and put the vegetable in a baking sheet. We put it in the oven for 30 minutes, depending on the size of the fruit. I once told . Then it also turned out very tasty, but this time you don’t need to season the pumpkin with anything, the pumpkin dish will already be saturated with tastes and aromas. While baking main ingredient(baked pumpkin), put on medium fire frying pan, clean onions, garlic and mushrooms (yes, mushrooms cannot be washed, they absorb water like sponges!). We cut the onion finely, the garlic even finer, and the mushrooms - in half and thin slices.
Pour a little vegetable oil into the pan, put the onion and garlic in it and, stirring, fry for 3 minutes until transparent and golden. Then we put the mushrooms there, mix and fry over high heat until all the water has evaporated. Stir occasionally, finally bring the mushrooms to a golden brown. Recipes for pumpkin and other vegetables often involve multiple cooking steps.
While the vegetables are fried, we cut the crispy salad into strips about 0.5 cm thick. The pumpkin in the oven will crunch in the future due to this particular green.
When the mushrooms reach the desired state, put in them ready chickpeas, having previously drained the water from it and delivered boiled potatoes. In fact, you yourself can decide how to stuff the pumpkin. Instead of chickpeas in the same recipe, you can also use different cereals. A pumpkin stuffed with rice or a pumpkin stuffed with millet will also be very tasty for lovers of these cereals! Reduce the heat, add pumpkin seeds, fresh oregano or thyme there, pour over soy sauce, pepper and mix.
Now we cut boiled potatoes into small cubes and put in the pan. Shouldn't she disappear? In addition, pumpkin stuffed with potatoes, also very tasty 😉 Mix everything well and keep on medium heat for another minute, then turn off the filling.
We take out the finished pumpkin halves from the oven (pierce them with a fork from the side, the pulp should be very soft) and turn on the top baking or grill in the oven. You can just put maximum amount degrees. Today we are preparing something special from pumpkin, now you will see! By the way, the juice formed in the recesses does not need to be drained.
Now put the chopped salad in the filling and mix thoroughly. I love crunchy dishes in pumpkin, so I didn’t put lettuce leaves while the pan was on fire.
We stuff the pumpkin with ready-made minced meat. We put a lot, there should be a big slide in each half. Top each serving with 1 tablespoon. olive oil. Love original dishes from a pumpkin. stuffed pumpkin- one of the most special and delicious in my entire culinary practice!

Pumpkin, stuffed with mushrooms and chickpeas, almost ready, put them in the oven for 2-5 minutes (depending on the oven), until they are lightly browned on top. At this time, finely chop green onion. We get ready meal from the oven!

We shift the stuffed pumpkin into plates, sprinkle green onions and leaves of orano or thyme. Delicious food pumpkins also look just magical! Look at these vibrant colors!

In fact, the baked stuffed pumpkin, the recipes of which I just shared, is ready to serve!

Now you know how to stuff a pumpkin. In the oven, such a charm turns out quite quickly. Summing up!

Stuffed pumpkin baked in the oven. Recipe short

1. Soak dry chickpeas overnight in water 2.5 times its volume.
2. Turn on the oven at 220 degrees to warm up.
3. On the day of cooking, transfer the chickpeas to a saucepan, fill with water and bring to a boil.
4. At this time, we clean the potato, cut it in half and put it to the chickpeas.
5. Cook chickpeas with potatoes for about 45 minutes until chickpeas are soft.
6. Thoroughly wash the pumpkin, cut the round one in half / cut off the thin half of the oblong one, and cut the round half into 2 more halves.
7. We take out all the bones, put the pumpkin in a baking sheet with the inner side up and put in the oven for about 30 minutes (depending on the size of the pumpkin). The finished pumpkin should be very soft and easily pierced with a fork.
8. We put a frying pan on medium heat, clean the mushrooms, onions and garlic.
9. Finely chop the onion, garlic - even smaller, mushrooms - in half and into thin pieces.
10. Put the onion and garlic in the pan, stirring, fry for 3-5 minutes, until the onion becomes transparent and golden.
11. We put the mushrooms in the pan, mix and fry over high heat until all the water has evaporated, then continue to fry for another couple of minutes until blush.
12. Reduce the heat to medium, put the chickpeas in the pan, pumpkin seeds and a few sprigs of fresh oregano / thyme, pour soy sauce, mix well.
13. We cut the potatoes into small cubes, put them in a pan, pepper and mix well again, cook for another 2 minutes and remove from heat.
14. Cut crispy lettuce leaves into strips 0.5 cm thick.
15. We take out the finished pumpkin from the oven, switch it to the top baking or grill (or to the strongest fire).
16. Put chopped crispy lettuce into the pan and mix.
17. Put in a pumpkin ready stuffing, it should be a lot, with a slide, then pour each 1 tablespoon of olive oil.
18. Put the stuffed pumpkin in the oven and bake for another 3-5 minutes (depending on the oven) until it is lightly browned on top.
19. At this time, finely chop the green onion.
20. We take out the baked stuffed pumpkin from the oven, put it on plates, sprinkle with green onions and oregano / thyme leaves.

Stuffed pumpkin baked in the oven with chickpeas and mushrooms is ready!
As you can see meatless recipes cooking pumpkins are very beautiful and incredibly tasty! And very soon waiting for you , for the preparation of which, you do not even have to turn on the oven. It will be incredibly tasty, very fast and super healthy!

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Try to repeat the recipe "Stuffed pumpkin baked in the oven with mushrooms and chickpeas", leave comments with ratings and remember that cooking delicious is easy enough, and that you are more talented than you can imagine! Enjoy your food!