With the onset of autumn, many healthy and inexpensive vegetables appear at agricultural fairs. Among the rest, pumpkin stands out for its size, catchy shape and color. The most remarkable thing about it is that you can eat it with any diet, you just need to choose the right way of cooking. The largest amount of useful microelements and vitamins will be preserved in pumpkin if it is baked in the oven.
It is necessary
-
- pumpkin - 1.5-2 kg;
- apple - 1 pc;
- pear - 1 pc;
- raisins - 100 g;
- rice - 1 glass;
- ground cinnamon - 0.5 teaspoon;
- butter - 50 g.
Instructions
Step 1
Choose a pumpkin for cooking. The best varieties growing in our climate and containing the greatest amount of nutrients are Muscat and Candied pumpkins. Also, pay attention to the shape of the fruit. For baking, take a small rounded pumpkin.
Step 2
Wash the pumpkin under cold running water using a brush. Cut off the top of the ponytail. Try to cut as neatly as possible - this will be the lid for the rest of the pumpkin. Using a spoon and a knife, remove all seeds and some of the pulp with fibers.
Step 3
Rinse the rice in cold water and cook until half cooked. Throw the rice in a colander, let the excess water drain. Peel and peel the apple and pear. Cut the fruit into small equal slices, about 1 x 1 cm. Rinse the raisins and dry them with a napkin.
Step 4
In a separate bowl, combine prepared rice, raisins, chopped fruit, butter and cinnamon. Stir well and fill a hollow pumpkin with this mixture. Cover with the cooked lid. Preheat oven to about 180̊C and place a baking sheet of stuffed pumpkin in it. After about two hours, the baked pumpkin will be ready.
