Töltött Tök (Stuffed Pumpkin)
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Did you know?
In Hungary, stuffed pumpkin is traditionally served at autumn festivals to celebrate the harvest season.
Method
Preheat the oven to 180 °C (350 °F). Cut the pumpkin in half lengthwise, scoop out seeds and fibres, and lightly brush the flesh with 1 tbsp oil; set aside.
Rinse the rice and simmer in salted water for 8 minutes, then drain – it should be partially cooked.
In a large skillet heat the remaining 1 tbsp oil, sauté the onion and garlic until translucent, add the ground pork and cook until browned.
Stir in the paprika, tomato paste, cooked rice, salt and pepper; remove from heat and let the mixture cool slightly before mixing in the beaten egg (or flax egg).
Fill each pumpkin half with the meat‑rice mixture, place the halves upright in a baking dish, cover loosely with foil and bake for 45 minutes.
Remove the foil and bake an additional 15 minutes until the pumpkin flesh is tender and the tops are golden. Serve warm.
Nutrition per serving
Approximate values, not medical advice.
