Wheat porridge in pumpkin

1. Turn on the oven at 200 degrees Celsius in advance.

2. Pumpkins of small size should be washed under running water and dried with paper towels. Cut the pumpkins in half along the fruit and remove the inner pulp and seeds. Then coat the pumpkin halves with olive oil on all sides and sprinkle with salt to taste.

3. Put parchment paper on a baking sheet and put the pumpkin halves on it, placing them cut down. Put the pumpkins in a preheated oven to bake for half an hour or until the pulp becomes soft.

4. Rinse the wheat porridge with water several times, and then put it in a saucepan and pour clean water. Put the pan on the fire and bring the water to a boil. Then reduce the heat and cook the porridge until cooked or until all the water is gone.

5. Peel onions, wash and cut into small cubes. Wash the tomatoes with water and also finely chop. Pour a little vegetable oil into the pan and heat it. Then pour out the chopped vegetables. Add salt, ground black pepper, thyme, oregano and paprika. Fry the vegetables together with the spices over medium heat for 2-3 minutes, stirring occasionally. Put the tomato paste in the pan and continue cooking for a couple more minutes. Then remove the pan from the heat.

6. Put the cooked wheat porridge in a frying pan with the fried vegetables. add feta cheese to the same place and mix all the ingredients well together.

7. Remove the baked pumpkins from the oven and remove the entire core from the halves with a spoon. Leave only 1-2 cm of pulp near the peel so that the pumpkin holds its shape well. Put a mixture of porridge, vegetables and feta in the middle of the fruit, and evenly distribute it over the entire surface inside the pumpkin. Sprinkle some more feta on top for decoration.

8. Put the stuffed pumpkin halves back on the baking sheet and put them in the oven to bake for about 20 minutes.

Ready baked pumpkins stuffed with wheat porridge sprinkle with chopped fresh parsley and serve.

Bon appetit!