Geh's Stuffed Pumpkin
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- ground chicken or cubed breast fillet. | 1500 g
- mini pumpkin type strawberry | 3 unit(s)
- Olive oil | 2 tablespoon
- Onion | 1 unit(s)
- Tomato Extract | 3 tablespoon
- Seedless Tomatoes | 4 unit(s)
- Duo corn and peas | 1 can(s)
- Sour cream | 200 ml
- Green Smell | to taste
- Cottage cheese | 250 g
- Curry, Basil and Salt | to taste
- *Preheat the oven to 180°C.
*Cut the lid off the squash and remove all the seeds.
*Wrap the squash in aluminum foil (at least 3 layers with the shiny side inside) and bake for about 1 hour.
*Heat a pan with oil and brown the chicken.
*After they are well golden, transfer them to a container and season with salt.
*In the same pan that browned the chicken, add the oil and sauté the onion.
*Add the tomato paste, the tomatoes, the duo, the seasonings (I used curry and basil) and the chicken and cook over low heat and with the pan covered for 15 minutes.
*Remove the pumpkin from the oven and carefully remove some of the pulp.
*Mix the pulp into the chicken cream and cook for another 2 minutes.
*Add the cream, the green smell and half of the cream cheese.
*Spread the rest of the cream cheese inside the moranga and fill it with the chicken cream.
*Bake in the oven (180°C) for another 15 minutes before serving.
To accompany I suggest white rice and lettuce, watercress, cabbage and tomato salad (sliced and seasoned with salt, olive oil and lemon)
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