Stuffed pumpkin with rosemary rice and fried bacon

Name: stuffed pumpkin with rosemary rice and fried bacon
Total time: 50 min
Yield: 4
Ingredients: 1 pumpkin; 250 gram basmati rice; 100 gram breakfast bacon; 1 onion; 2 tablespoon fresh rosemary; 1 toe garlic; piece old cheese; 6 tablespoon olive oil; salt

Ingredients

Directions

Preheat the oven to 180 ° C and bring a pot of water with salt to the boil.
At the top of the pumpkin, cut a 8 cm lid.
Remove the kernels and threads from the pumpkin with a large spoon.
Rub the inside with some salt and put the pumpkin in the oven for ten minutes without a lid.
Chop the onion.
Chop the rosemary and chop the garlic.
Boil the rice according to the instructions for use and pour, let dry for one minute.
Slice the bacon very finely and fry for three to four minutes with the onion in a frying pan over high heat.
Then reduce the heat and fry the rosemary and garlic for a minute.
Turn off the heat and mix the rice through it.
Fill the warm pumpkin with the rice and put the lid on.
Bake for about thirty minutes in the oven, feel with a sharp knife or the outside is cooked.
Serve the pumpkin whole with a spoon.
Grate the cheese over the table and sprinkle with the oil.