ingredients:
2 medium pumpkins
2 large onions
2 cups cooked brown rice
sea ​​salt
Pepper or ground ginger
preparation:
Thoroughly wash the squash, cut in half lengthwise, remove the seeds and scoop the pulp sector has.
In a skillet saute onions (finely chopped), when browned add the rice, season with salt and pepper or ginger to taste and stir everything. With this preparation fill the four halves of pumpkins.
In a pan place a finger of water with a splash of corn oil and place the stuffed pumpkin, place in hot oven and cook over low heat.
2 medium pumpkins
2 large onions
2 cups cooked brown rice
sea ​​salt
Pepper or ground ginger
preparation:
Thoroughly wash the squash, cut in half lengthwise, remove the seeds and scoop the pulp sector has.
In a skillet saute onions (finely chopped), when browned add the rice, season with salt and pepper or ginger to taste and stir everything. With this preparation fill the four halves of pumpkins.
In a pan place a finger of water with a splash of corn oil and place the stuffed pumpkin, place in hot oven and cook over low heat.