Stuffed Hokkaido Squash (Updated - v2)

Preparation time about 70 minutes

Preparation You'll need: a pan a casserole dish a brush
Ingredients (for 2 persons) 1 Hokkaido squash (ca. 800-1200 g) 200-250 g minced meat (beef) Around 60 g Feta cheese ½ stalk of leek (ca. 60 g) 1 medium tomato ½ bunch of Italian parsley 2 cloves of garlic 2 tsp. chili flakes 1 tsp. cumin (whole seeds) 100-150 g Crème Fraîche 1 Tsp. tomato purée Salt and pepper, nutmeg Some butter For the spiced oil: 2 Tbsp. good olive oil, salt and pepper, 1 thai chili
First prepare the spiced oil: Heat up about 3 Tbsp. of good olive oil (don't bring it to cook!). In the meantime chop the chili. Add to the oil, season generously with salt and pepper. Allow to draw at the lowest level for about 5 minutes. Continue with the next steps in the meantim. Preheat oven on 190℃. Remove the minced meat from the fridge. Wash the squash, cut open (upper part, as a lid), remove seeds. Cut off a little bit at the bottom, so that the squash does not roll anymore, but sits stable. Scrape 6-9 Tbsp. of flesh evenly, chop finely and add to the minced meat. Put the lid back on the squash and put it in the oven dish (190℃ - 15 minutes). Chop 1 medium tomato and half a leek (60 g needed). Chop 2 cloves of garlic. Place together in bowl on the side. Pluck ½ a bunch of parsley and chop finely, set aside. Crush 1 tsp. cumin in a mortar. Tip the seasoning oil from the pan into a small bowl. Do not clean the pan. While the squash is sitting in the oven, fry the minced meat with the squash flesh in some butter. Once the meat is done: add the tomato, leek, garlic, 60 g feta cheese, 2 tsp. chilli flakes and 1 Tbsp. tomato paste and fry for another 5 minutes on medium heat. Now add parsley and 100-150 g Crème Fraîche and season with around 1/2 tsp salt, coarsely ground pepper and nutmeg. Mix everything well and let it sit in the pan at low heat. Remove the squash from the oven after 15 minutes. Let it cool off for 5 minutes. Using a brush, spread the spice oil with the chilli pieces on the inside walls of the squash. Now spoon the filling into the squash, put the lid on and put it back into the oven for another 20 minutes. To serve, carefully halve the squash with a large kitchen knife and put it on the plates. There is no need for a side dish, the squash is very filling!