Stuffed Hokkaido pumpkin

plněná dýně hokaido

  • 1 pumpkin Hokkaido
  • 50 g basmati rice
  • 200 g of chicken meat
  • 1 Crescent roll
  • 2 onions
  • olive oil
  • pepper
  • salt
  • parsley
  • ground sweet paprika


Cut chicken into small pieces and season with paprika, salt and pepper and leave to rest for a while. Cook the rice in salted water and leave to drain redundant water. Wash the pumpkin, cut it lengthwise, scoop out seeds and flesh. Fry a finely chopped onion in a pot, add chicken, all the other ingredients and stir. Fill halved pumpkin Hokkaido and wrap it firmly with thread. Fry the chopped onion in the same pot, put in the pumpkin, pour a baste a little with water and put the covered pot in the oven. Simmer stuffed pumpkin in the oven until tender, occasionally baste with juice and water.