Baked Small Pumpkin with Cheese and Pine Nuts

Overview

Pumpkin is a very common ingredient in Western food. I once watched a foreign TV food program that introduced healthy vegetarian food. One of the episodes was dedicated to pumpkins. The host stood among a pile of pumpkins and introduced various pumpkins with different shapes and colors. He also talked about the different tastes and aromas of each pumpkin. What followed was the colorful cooking methods of pumpkins. In comparison, there are relatively few varieties of pumpkins in my country, and the cooking methods are relatively simple. Having said that, Western-style cooking and seasoning may not completely suit Chinese tastes. I think the most acceptable and relatively simple cooking method is baking, especially filling it with stuffing, adding cheese, and baking it until the cheese is golden and flowing. If you eat it while it's hot, it will leave a mouthful of fragrance and rich taste. Chinese steamed pumpkin probably can’t produce this kind of taste.

Tags

• hot dishes
• foreign cuisine
• children
• old man
• afternoon tea
• western food
• winter recipes
• golden little pumpkin
• pine nuts
• pizza cheese shreds
• pumpkin seeds
• salad oil
• worcestershire sauce
• pepper
• salt

Ingredients

Steps

1. 1 Mix pine nuts and pumpkin seeds, add salt;

   

2. 2 Add salad oil;

   

3. 3 Add Worcestershire sauce;

   

4. 4 Add pepper;

   

5. 5 Stir evenly;

   

6. 6 Cut the pumpkin in 1/4, scoop out the inner flesh, and add pine nuts and pumpkin seeds;

   

7. 7 Add appropriate amount of mozzarella cheese;

   

8. 8 Place in a preheated oven at 160 degrees and bake until the pumpkin is cooked and soft;

   

9. 9 Take out the pumpkin, sprinkle an appropriate amount of cheese, pine nuts, and pumpkin seeds (excluding the amount) on the surface, put it in the oven, and continue baking until the cheese melts and turns golden brown.