Stuffed pumpkins

1.

Wash the pumpkins and rub dry. Cut off the lids from the pumpkins. Core the pumpkin. Place the pumpkins and lids on the oven rack. Bake in a preheated oven (electric stove: 150 ° C / convection: 125 ° C / gas: level 1) for 20-30 minutes. In the meantime, peel and finely dice the onion and garlic. Heat oil in a pan. Sauté the onion and garlic in it. Add the mince and fry until crumbly. Season with salt and pepper. Add chunky tomatoes to the mince. Bring to the boil and simmer over medium heat for about 5 minutes. In the meantime, wash the tomatoes, rub dry, core. Cut the pulp into fine cubes. Crumble the sheep's cheese. Wash parsley and pat dry. Chop the leaves, except for a few for garnish, and fold into the mince. Fold in the sheep cheese, except for something to sprinkle. Pour the minced mixture into the cooked pumpkins. Serve sprinkled with diced tomatoes and sheep cheese. Garnish with the rest of the parsley. Pesto and baguette tastes good with it

2.

The calculation is based on 200 g pumpkin meat per person