You know those mini pumpkin filling up the supermarkets’ vegetables shelves in this period? The one everyone uses as Halloween decorations, I mean. Well, they are the cutest and actually real pumpkins. Meaning they are edible and amazingly tasty.
I saw this pumpkins for years and always wondered if they were just decorative, to be fair. I then just decided to do what I am best at: stuff and bake. You really don’t need to take the skin off, but just cut the top and remove the seeds, which of course you can roast and eat as well. Use a sharp knife, be careful and patient and the trick is done. Once baked, the pulp will come off really easily, enveloping the tasty staffing. I went for a vegetarian version, but you can of course stuff these with whatever you like. Don’t waste real food for decorations.
“My favorite word is ‘pumpkin.’ You are a pumpkin. Or you are not. I am.”Harrison Salisbury
Vegetarian Stuffed Mini Ghost Pumpkins
- frying pan
- baking tray
- 4 Mini Ghost Pumpkins
- 240 gr Chickpeas (one Can)
- 150 gr Ricotta
- 150 gr Mushrooms
- 1/2 Onion
- 2 tbsp Breadcrumbs
- to taste Salt, Pepper and Spices
- as required Olive Oil
- Remove the top of the pumpkin and the seeds, spray with some Olive Oil and Salt. Cover the pumpkin with the lid and bake for 20 minutes at 180C.
- In the meantime, warm up some olive oil in a frying pan, and cook the sliced onion and mushrooms for about 10/15 minutes. At last, add the beans for 5 minutes and season with salt, pepper and spices (paprika for me). Remove the pan from the heat and add the ricotta. Mix well.
- Fill the pumpkin with the beans-ricotta mixture, top up with some breadcrumbs and spray some olive oil. Bake for other 15-20 minutes, until golden on top.
I do have a scientific mind, probably it’s the reason why I love to hide in the kitchen and start creating.
My cooking is healthy, fun and colorful… and really tasty!
What are you waiting for? Grab your apron and start creating with me!