Pumpkin stuffed with sausage cream
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- Cabotia squash1/2 unit(s)
- Sausage slices of your choice3 unit(s)
- Onion1/2 unit(s)
- Garlic2 unit(s)
- Cream cheese100 g
- Sour cream100 g
- grated cheese to taste
- Straw Potato to taste
- Start by cooking half of the cabotia squash (without seeds), in water and salt, covering all the squash, until it is soft, (it cannot be falling apart). Remove from the pan and place in a bowl to drain the water.
- Fry the chopped sausages and add the chopped onion, the garlic, fry and add the cream cheese and the cream of milk, stir until it reduces and there is a thicker cream, stuff the pumpkin, sprinkle grated cheese on top and light to brown in the oven. Serve with potato chips.
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