Stuffed Pumpkin with Mixed Vegetables

Stuffed Pumpkin

• Pumpkin: 2 kg (whole)
• Onion: 3 medium-sized (finely chopped)
• Egyptian rice: 1 cup
• Vegetable oil: 2 tablespoons
• Black pepper: 1 teaspoon
• Salt: 1 tablespoon
• Fresh parsley: ½ cup (chopped)
• Fresh cilantro: ½ cup (chopped)
• Fresh dill: ½ cup (chopped)
• Ground coriander: 1 teaspoon
• Tomato sauce: 1 cup
• Garlic: 2 cloves (minced)
• Dried oregano: 1 teaspoon
• Mixed vegetables: (to taste, such as carrots, zucchini, bell peppers)

Instructions:

1. Prepare the Pumpkin:

   • Wash the pumpkin well, then carefully remove the top using a sharp knife and scoop out the seeds and fibers inside.
   • In a large pot, bring water to a boil with a pinch of salt (½ teaspoon), and blanch the pumpkin for about 10-15 minutes until slightly tender. Set aside to cool.

2. Prepare the Filling:

   • In a large pan over medium heat, heat the oil and sauté the chopped onions and minced garlic until softened.
   • Add the mixed vegetables (like carrots, zucchini, and bell peppers) and cook until they are soft.
   • In a large bowl, mix the rice with the vegetable and onion mixture. Add the tomato sauce, parsley, cilantro, dill, and season with salt, black pepper, ground coriander, and oregano.

3. Stuff the Pumpkin:

   • Fill the pumpkin with the rice and vegetable mixture until fully stuffed, then place the top part of the pumpkin back as a lid.

4. Bake in the Oven:

   • Place the stuffed pumpkin in a suitable baking dish and bake in a preheated oven at 350°F (180°C) for about 1 hour, or until the pumpkin is fully cooked and tender.

5. Serve:

   • Serve the stuffed pumpkin hot and enjoy a warm, flavorful, and healthy dish.

This recipe is perfect for vegetable lovers, offering a healthy and flavorful combination of ingredients.