Stuffed Hokkaido with Walnut Mince and Parmesan

A hokkaido squash is filled with a savory mince filling of mushrooms, walnuts and Parmesan and baked until golden brown. A hearty autumnal main course with few carbohydrates and plenty of protein.

By yumbelo · 2 servings · 40 minutes

Ingredients

• 1 pc Hokkaido squash (approx. 350 g)
• 300 g beef mince
• 1 pc onion
• 1 pc garlic clove
• 100 g mushrooms
• 30 g walnut kernels
• 40 g Parmesan, grated
• 1 pc egg
• 1 tsp dried thyme
• 1 bunch parsley
• 1 tbsp olive oil
• salt
• pepper

Method

1. Preheat the oven to 200 °C top and bottom heat. Wash the hokkaido, halve it lengthwise and scoop out the seeds with a spoon.
2. Place the squash halves cut side up on a baking sheet, brush with half a tablespoon of olive oil, season with salt and pre-bake for 15 minutes.
3. Finely dice the onion and garlic, clean and dice the mushrooms, coarsely chop the walnuts and finely chop the parsley.
4. Take the squash halves out of the oven and use a spoon to loosen some of the flesh from the hollows to make room for the filling. Dice the loosened flesh finely.
5. Heat the remaining olive oil in a pan, fry the onion and mushrooms over medium heat for about 5 minutes, then fry the garlic for 1 minute more.
6. Add the mince and fry for 6 to 8 minutes until crumbly and brown. Stir in the squash cubes, season with thyme, salt and pepper and remove the pan from the heat.
7. Stir the egg, 25 g of the Parmesan, the walnuts and half of the parsley into the filling.
8. Spread the filling over the squash halves, sprinkle with the remaining Parmesan and bake in the oven for about 15 minutes until golden brown.
9. Serve hot, sprinkled with the remaining parsley.