Buckwheat porridge in pumpkin in a slow cooker

1. Rinse the pumpkin, dry it and cut off the top part in the form of a hat. Remove the core along with the seeds and cut out as much pulp as possible from inside the vegetable. In a small container, mix salt, freshly ground black pepper and any dry spices to your taste.Carefully rub the pumpkin inside and out with this mixture. Put the pumpkin to bake in the bowl of a slow cooker and set the "Baking" mode for about an hour and a half.

2. Wash buckwheat 4-5 times with water. Then pour it into a saucepan and pour clean water. Put the porridge to cook over low heat until all the liquid is absorbed.

3. Peel, rinse and finely dice the onion. Pour vegetable oil into a frying pan and fry the onion over moderate heat until soft for a couple of minutes.

4. Wash the meat, dry it with paper towels and cut it into small pieces. Add the chopped pork to the frying pan to the onions. Season with salt and black pepper to taste. Fry everything together for 5-7 minutes over medium heat.

5. Pour prunes with hot water for 10-15 minutes. Then drain the water and cut it into small pieces.

6. As soon as the buckwheat is ready, add fried onions, meat and chopped prunes to it. Mix all the ingredients together and taste. If necessary, season with salt and black pepper.

7. Meanwhile, as soon as the timer on the slow cooker goes off, open the lid and carefully remove the top of the pumpkin. Fill the inner space of the pumpkin with buckwheat porridge with meat and prunes. Place the top of the pumpkin tightly on top and close the slow cooker. Select the Baking mode again and set the timer for 40 minutes.

Buckwheat porridge in pumpkin, baked in a slow cooker, is ready! It turns out very tasty and quite satisfying!

Bon appetit!