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Erika Glasco
Stuffed pumpkin with rosemary rice and fried bacon
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Ingredients
Directions
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Preheat the oven to 180 ° C and bring a pot of water with salt to the boil.
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At the top of the pumpkin, cut a 8 cm lid.
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Remove the kernels and threads from the pumpkin with a large spoon.
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Rub the inside with some salt and put the pumpkin in the oven for ten minutes without a lid.
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Chop the onion.
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Chop the rosemary and chop the garlic.
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Boil the rice according to the instructions for use and pour, let dry for one minute.
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Slice the bacon very finely and fry for three to four minutes with the onion in a frying pan over high heat.
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Then reduce the heat and fry the rosemary and garlic for a minute.
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Turn off the heat and mix the rice through it.
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Fill the warm pumpkin with the rice and put the lid on.
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Bake for about thirty minutes in the oven, feel with a sharp knife or the outside is cooked.
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Serve the pumpkin whole with a spoon.
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Grate the cheese over the table and sprinkle with the oil.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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