Stuffed Pumpkin with Black GarlicMadis Mark
You will need:
1 bottle gourd or small muscat pumpkin
100 g brown rice
1 small jar of canned pineapple pieces (227g)
1 jar of canned beans
10 cloves Must Umami peeled black garlic
500 g tomato paste I love Eco
250 g grated cheese
Bring the rice to a boil and cook according to the instructions on the package.
Cut the pumpkin in half lengthwise and use a spoon to get out the seeds and part of the flesh. Leave a layer of pumpkin flesh about 1 cm thick inside. Keep the extracted flesh and cut it into smaller pieces, you can use it as a filling later.
Preheat the oven to 200 degrees. Season the pumpkin halves with salt and pepper and add half a glass of hot water inside of the halves and cook in a 180-degree oven for about 20 minutes. Water speeds up the cooking process. At the same time, prepare the filling from the rest of the pumpkin.
Fry the pumpkin pieces with the oil in a pan for 5 minutes – add pineapple, rice, beans, tomato paste, black garlic cloves, salt and chili. Stir and simmer for 3 minutes.
Remove the pumpkin halves from the oven and pour off the remaining water.
Fill the pumpkin halves – start by sprinkling half of the grated cheese in the bottom of the pumpkin, then add the filling and then add the rest of the grated cheese.
Bake in the oven at 180 degrees for 20-25 minutes. Serve with fresh thyme.
* If the filling is left over, it can be used very successfully as a filling for a wrap or savory pancakes.