My kids don't particularly like squash, but stuffed with mess, the pumpkin was eating a sweet soul. So, we will need. Pumpkin of medium size, regular shape (the shape of the pan or pot). Buckwheat - depending on the size of the pumpkin (2 kg pumpkin it took me 200 gr. buckwheat). Onion - 1 EA. Meat - the flesh (pork) - 400 gr. Garlic - 2 tooth. So, take our pumpkin, giving it a good wash, wipe with a towel. Carefully cut away the hood and spoon, the knife take out the marrow bones separately, the pulp separately. Cut away from the walls, but not much addicted, on the walls must remain flesh about 1, 5 see the Pumpkin from the inside, wipe with salt and black pepper and place on a wire rack in the preheated oven, close can be put and the lid of the pumpkin (leave to bake for 45 minutes). Meanwhile, prepare the porridge. To start in a hot dry pan prikalivaet washed buckwheat (2-3 minutes), remove it. Pour into the pan vegetable oil and throw the meat cut into small pieces, fry the meat until brown, add finely chopped onion (you can also add grated on a coarse grater carrots). Fry until soft, add the pumpkin flesh, cut into small cubes (like potato Olivier). Fry, add a little water, stew for about 15 minutes. Add our buckwheat, stir. Add water (to cover buckwheat), cook until tender, add salt, season with. While the porridge is cooked, take out our pumpkin from the oven, let it cool and gently spoon off the walls ready baked pumpkin Myakushko, but again not fond of, leaving the edges a little so the pumpkin lost its shape. The dish is ready, mix it with pumpkin puree, stir and pushes the porridge in the pumpkin. 2 cloves of garlic, you can just stick on top or chop and mix with porridge. Cover the pumpkin porridge pumpkin lid, put the pumpkin on a form or on a baking sheet, covered with baking paper (so the pumpkin does not burn) and put them back in the oven for 45 - 55 minutes. Such a mess you can make with rice and millet, with barley. Don't be surprised that cooking takes so much time, of course, there are faster ways to cook this dish, but it is such a porridge like my family most of all. You can also try this. Bon appetit!!!

Sometimes when I'm lucky and I buy several small, identical pumpkins, I cook them by the same recipe and served right in the pumpkin, to each consumer on his own the pumpkin. It turns out very original, delicious and beautiful.