Patisson Squash Filled with Ground Meat

Ingredients

• 8 patisson squashes
• 0.5 green bell pepper
• 1 onion
• 2 Garlic cloves
• 2 tbsp olive oil
• 350 g ground lamb
• 2 tbsp Tomato paste
• 200 g canned diced tomatoes
• 1 can kidney beans (240 g drained weight)
• 2 tbsp raisins
• Salt
• Pepper
• 1 tsp thyme
• a pinch chili powder
• 1 tsp sweet paprika
• Cumin
• 200 ml vegetable broth
• fresh cilantro for garnish
• 150 g crème fraîche

Instructions

1. 1.

   Wash the squashes, cut off a lid, and remove seeds and fibers. Wash the bell pepper, deseed it, and dice into small cubes.

2. 2.

   Peel and finely dice the onion and garlic. Sauté both in hot olive oil in a pot. Add the ground lamb and cook until crumbly. Stir in tomato paste, cook briefly, then add paprika, tomatoes, drained beans, and raisins. Season with salt, pepper, thyme, chili powder, sweet paprika, and cumin.

3. 3.

   Fill the squashes with the mixture, place lids back on, set them in a baking dish, and pour vegetable broth over. Bake in a preheated oven at 180 °C (160 °C fan; gas: level 2-3) for about 45 minutes.

4. 4.

   Remove from the oven and serve topped with fresh cilantro and a dollop of crème fraîche.