Ingredient
- 4 small pumpkins
- 2 tablespoons olive oil
- 1/2 onion finely chopped
- 1 garlic clove finely chopped
- 1 finely chopped carrot
- 3 finely chopped celery sticks
- 700 g of ground beef
- 1 1/2 cups of homemade tomato sauce
- Herbs of aroma (thyme, marjoram and bay leaf) to taste
- Salt and pepper to taste
- Grated Parmesan cheese
Preparation
- Cut the top of the pumpkins to form a lid. Remove the filling and seeds from the piece. Place on a baking sheet and varnish with olive oil, season and bake at 180 ºC for 18 minutes. Remove from the oven and reserve.
- Place a skillet 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 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.