Serving: 2

Prep Time: 10 minutes
Cooking Time: 50 minutes


2 crookneck pumpkins, halved

3 cups of rice

1 can of pineapple, diced

1 teaspoon soy sauce

2 tablespoons tomato sauce

5 cloves, minced garlic

2 teaspoons basil

salt and pepper, to taste

How to Prepare:

Wash the rice several times and soak in the warm water for around 10 minutes.
Then boil the rice for around 15 minutes to half-cooked. Add in the rice to your pot.
Spoon out the crookneck pumpkins and chop. Toss the pumpkin in the minced garlic, basil, salt and pepper. Marinate for around 1 hour. Combine the pumpkin, pineapples, rice and all the remaining ingredients. Spoon the mixture into pumpkin halves.
Place the halves in the Instant Pot.
Close the lid and cook on a MEDIUM pressure for 35 minutes. Release the pressure naturally over 10 minutes. Serve the dish with the white toasts.

Nutrition (Per Serving) Calories: 174; Fat: 25g; Carbohydrates: 113g; Protein: 22g