Preparation

cut the squash in the middle lengthwise, remove the seeds and hollow out the sector with pulp.
In a frying pan, sauté the onions (chopped) when they are golden brown, add the rice, season with salt and pepper or ginger to taste and stir everything.
fill the 4 halves of the squash.
In a roasting pan, place 1 finger of water with a drizzle of corn oil and put the stuffed pumpkins, put them in the hot oven and cook over low heat.

Ingredients

  • 2 medium pumpkins
  • 2 large onions
  • 2 cups brown rice (boiled)
  • sea ​​salt
  • Pepper