Stuffed Pumpkin with Tomato Sauce

For the stuffed pumpkin with tomato sauce, cut the top off the pumpkin with a sharp kitchen knife. Scrape out the seeds and soft fibers with a tablespoon. Rub the inside of the pumpkin with salt and place it upside down on kitchen roll for about 30 minutes to drain.

In the meantime, clean and chop the mushrooms. Peel and finely dice the shallots, peel the garlic and press through a press. Pluck the thyme leaves from the stems and chop them. Heat 1 tablespoon of oil and the butter in a frying pan. Roast the mushrooms at high temperature, turning them, until the liquid has evaporated.

Then add shallots, garlic and thyme and sauté until soft. Season with salt and pepper. Remove the mushroom mixture from the frying pan and let it cool.

Cut the bacon into very fine cubes. Remove the crust from the slices of toast and also finely dice them. Heat the remaining oil in the frying pan and fry the bacon briefly. Add the bread cubes and turn briefly in the fat to the other side, then remove and let cool.

Mix the lamb mince with the bacon, mushroom mixture, bread cubes, eggs and long grain rice and season heartily with salt and pepper. Dry the inside of the pumpkin with kitchen roll. Fill the mince into the pumpkin, smooth it and cut it crosswise. Brush the pumpkin all around with a little oil. Line a baking tray with aluminum foil

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