Spiced up and Stuffed Squash

Spiced up and Stuffed Squash

February 08, 2011
  • 1 medium small squash
  • 500 grams ground meat (pork and beef or lamb and beef)
  • 0.5 cups bulgur
  • 1 onion
  • 0.5 cups chopped fresh parsley
  • 1 teaspoons cinnamon
  • 0.25 teaspoons allspice
  • 0.5 teaspoons baharat
  • 0.25 teaspoons white pepper
  • 1 teaspoons chilli flakes
  • 0.5 teaspoons cumin
  • salt
  • 1 teaspoons oil
Ingredients for pumpkin stuffed with meat

Heat the oven to 430f.
Brown the diced onion. Meanwhile, rinse bulgur in cold water. strain and put in a bowl. Add all of the spices and ground meat. Mince parsley leaves and also add them to the bowl. 

If you don't have all the spices, you can use only salt, pepper and cinnamon.

When the onions are browned, let them cool and add them to the bowl. Mix everything well.
Scrub the squash and cut the top off. Empty the squash with a spoon. Fill the squash with the mixture, close it with the cut of "lid" and oil it. Wrap closed squash with aluminum foil and bake in the oven for an hour.
Serve hot!

 If you have some stuffing left, you can make some meatballs out of it and cook them in sauce or just fry them.

Pumpkin stuffed with meat
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