Squash with minced meat in the oven. Stuffed squash

Patisson is a close “relative” of zucchini. It is usually bought for its fancy shape and used for stuffing. The vegetable itself does not have a strong taste and goes well with many other foods. Due to their low energy value and unique beauty, squash is often used as a dietary dish during the holidays. Most often it is filled with a mixture of minced meat and other vegetables.

The proposed recipe for stuffed squash with minced meat, baked in the oven, will answer all the basic questions that may arise during cooking. If desired, it can be modified, with which the list of products that can be combined with squash will definitely help.

Stuffed squash in the oven - recipe with photo

For this dish you need to choose medium and strong squash. There should be no scratches or damage on them, since the skin is not removed during cooking. So that the stuffed squash can be served on a plate straight from the oven, it is better to take vegetables weighing about 300 g each, no more. The younger it is, the less it weighs and the more pleasant its taste.

You can use any minced meat if you wish, but it is advisable to stick to the leanest types (chicken, turkey or veal). It is best to make it yourself to know for sure that there will be no fatty layers there. For example, store-bought minced chicken is made from different parts of the bird, but most of all the fatty red meat comes from the thighs. At home, you should grind only breasts - the meat is white and more expensive. This recipe uses turkey.

You can not use meat as a filling, but use mushrooms mixed with other vegetables. There are many recipes with boiled rice. There is only one condition here: due to the weak taste of the squash, the filling must be very aromatic, with a rich smell that will permeate the pulp of the vegetable.

For 5 servings you will need:

• - 5 pieces.;
• turkey breasts – 500 g;
• – 0.5 pcs. (you can take more);
• – 1 clove;
• - 2 pcs.;
• - 1 PC.;
• fresh herbs - to taste;
• – 1 tbsp. spoon.

Preparation:

• The squash must be prepared for stuffing. To do this, the vegetables are thoroughly washed, and then the “caps” are carefully cut off from them - the place with which they are attached to the plant. You should not throw them away - they will still be useful. Next, using a regular spoon, you need to remove all the seeds from the vegetable. The remaining cavity will then be filled.
• The meat must be ground into mince. You can also use a food processor. If desired, simply chop it very finely with a knife.
• Pour vegetable oil into a frying pan and send it to heat on the burner. At this time, peel the onion, finely chop it and fry for 2-3 minutes. In the same frying pan add carrots grated on a coarse grater.
• When the onions brown and the carrots darken, add minced meat and a crushed clove of garlic. If desired, you can add salt and spices at this stage. After 10 minutes, you can add finely chopped tomatoes without skins.
• The minced meat is fried until cooked, and at this time the greens are finely chopped and the oven is set to preheat at 180 degrees.
• The squash is stuffed with the prepared mixture, covered with cut-off lids and put in the oven for 40 minutes.
• Serve in portions, garnished with herbs. If desired, you can prepare sour cream and garlic sauce (for 5 tablespoons of 10% sour cream you need 1 crushed clove of garlic - let stand for half an hour).

If you follow the recipe, 100 g will be only 45 kcal. In this case, the amount of protein is 5.4 g, fat – 1 g, and carbohydrates – 3.3 g.

If you take turkey instead chicken breasts, then the calorie content will increase to 49 kcal, and when using lean beef- before 70 , and at the same time the amount of fat will increase to 4 g per 100 g of dish. 1 tbsp. a spoonful of sour cream sauce will “weigh” about 20 kcal.

Use of diets in practice

The main feature of squash is its low calorie content. There are less than 20 kcal per 100 g of this vegetable, so you can eat them in fairly large quantities and still stay in shape. At the same time, they contain a lot of coarse fibers, which contributes to improve digestion. Combined with protein-rich turkey meat, oven-baked stuffed squash is an excellent source of protein, which is essential for anyone involved in sports.

How to diversify a dish

Thanks to its mild taste, squash can be combined with many foods. But in order not to harm your figure, you should only take a closer look at these ingredients:

• white cheeses (mozzarella, feta, );
• cereals rich in fiber (rice-ruby);
• mushrooms (, porcini, boletus);
• fresh vegetables (

Flatbread a la focaccia with basil will serve as an excellent addition to soup or main course as bread. And this is a completely independent delicious pastry, similar to pizza.

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A very simple, tasty and juicy second course that can be prepared from available seasonal ingredients. Squash stuffed with chicken, vegetables and cheese is the kind of food that can hardly get boring. You will definitely like the juicy aromatic filling, stretchy cheese and tender squash pulp!

Stuffed squash looks so attractive that you can even serve it to guests. Such delicious sunny pots, in which a delicious surprise awaits you. For a cozy family dinner, such an easy-to-prepare dish will also come in handy. Try it too!

Ingredients:

(2 pieces ) (400 grams) (250 grams) (150 grams) (150 grams) (100 grams) (50 milliliters) (4 branches) (1 teaspoon) (2 teaspoons) (1 pinch)

Cooking the dish step by step with photos:

To prepare this simple and tasty second course, we will need squash, chicken breast, cheese, carrots, onions, tomatoes, refined vegetable oil, fresh herbs (in my case parsley, but you can use any to taste), dried or fresh garlic, salt and ground black pepper. I will write out all the details on the ingredients below in steps.

So, first of all, let's take care of our cuties. For this recipe, I recommend using fairly large fruits so that they can accommodate a lot of filling. I have 2 squash, each weighing about 1 kilogram. It must be said that especially for squash, such a weight indicates its age - it is not a particularly young individual. The peel has already become quite dense and, as a rule, needs to be removed. However, we will not do this - during the cooking process the peel will soften and you can easily eat it. We wash our suns and cut off the top part with a knife to get a lid like this.

Now use a tablespoon or dessert spoon to remove the inside. We throw away the pulp with the seeds, but the one that we scrape from the walls can be further used in the filling. How much do you need to scrape out the pulp? This is a matter of taste, but it is important not to overdo it.

In this way we prepared both squash. We ended up with edible pots for our delicious dish.

Now you need to soften the fruits. This can be done in different ways: bake in the oven, steam or boil in water. I like the last option better. Pour water into a large saucepan, add 1.5 teaspoons of salt (half a spoon will go into the filling). Bring the water to a boil, immerse the squash in it and cook over medium heat until half cooked. The time depends on the density of the fetus. It took me about 17 minutes to make 1 squash, and you control the process yourself. So we cook both squash.

Without wasting any time, prepare the filling. To do this, peel the carrots and onions, then cut the vegetables into small cubes. You can, of course, chop the carrots on a coarse grater, but I prefer the option with cubes. Pour odorless vegetable oil into a frying pan (I use sunflower oil), heat it and add vegetables. Fry the onions and carrots over medium heat, stirring, until nicely browned.

At the same time, cut the chicken breast (without skin and bones) into fairly large cubes. You can also do it in small pieces - whatever you like.

Fry everything together over high heat without a lid until the pieces of chicken breast turn white and set. This way they will retain maximum juiciness. There is no need to fry for a long time - literally 3-4 minutes is enough. That's it, turn off the heat and let the meat and vegetables cool until warm.

In the meantime, let's move on to the remaining components of the filling for stuffed squash. We chop the fresh herbs finely with a knife, and cut the large fresh tomato into small cubes. There is no need to remove the skin if it is thin. But removing the seeds with juice is just necessary so that there is no excess moisture.

Cut the cheese into the same small cubes - 200 grams. You can use absolutely any hard or semi-hard cheese that you personally like best.

Place the cheese, tomatoes and herbs into the frying pan with the filling that has already cooled slightly. Salt and pepper to taste. Add garlic there too. I use dried because it is more tender than fresh.

Mix everything and taste for salt and pepper. The filling is ready.

By the way, the squash is also ready. Or rather, they are half-ready - the boiled flesh is tender and can be easily pierced with a fork.

Stuffed squash

Squash stuffed

I was given several small squash - vegetables that look like miniature saucepans, flying saucers or a spinning top with a wavy edge.

And I wondered what interesting things I could make from squash, which taste like zucchini, but are actually a type of pumpkin. And, as a result, I baked the squash in the oven, filling them with minced rice, vegetables and pieces of brisket. It turned out very tasty. And since there was some minced meat left over, I made stuffed zucchini with it.

I warn you: these recipes are designed for young vegetables with thin skin and tender pulp. Larger zucchini should first be boiled in salted water until half cooked - as in.

What do you need for stuffed squash?

Patissons

• Squash – 500 g;
• Rice – 50 g;
• Water – about 1/2 cup;
• Onion – 1 (small);
• Garlic – 1 clove;
• Vegetable oil – 2 tablespoons;
• Brisket or ham (you can put raw minced meat) – 50 g;
• Hard cheese – 50 g;
• Dill – 2-3 sprigs;
• Ground black pepper – ¼ teaspoon;
• Mayonnaise – 1 tablespoon;
• Salt - as much as you want.

How to cook stuffed squash

Make the filling from rice and brisket

• Finely chop the onion and garlic. Heat vegetable oil in a frying pan. Fry the onion until translucentHeat over medium heat, avoiding burning. Add garlic a little later.
• Rinse the rice with cold water. Add to the onion and garlic until the rice becomes translucent. Stir so that the rice does not burn.
• Add ½ cup hot water to the pan. Simmer until the rice is ready.
• Chop the tomatoes finely, the brisket into small cubes. Add tomatoes and brisket to rice. Simmer until the tomatoes soften. Salt and pepper. Add a tablespoon of mayonnaise (if you think necessary.In my opinion, this greatly improves the taste).
• Sprinkle with finely chopped herbs. Mix. Turn off the stove. The filling is ready.

Prepare squash for stuffing

• Wash the squash. Cut off a thin layer of the bottom on both sides (for stability). Cut each squash crosswise (horizontally) into two parts.
• Remove the seeds (with a rounded teaspoon, being careful not to damage the walls of the squash).

Stuff the squash and bake in the oven

• Stuff the squash halves with minced meat. Sprinkle with cheese (fine grater).
• Place the squash bowls with minced meat in a baking dish (pre-grease the dish with vegetable oil).
• Heat the oven to 200 degrees C. Bake the squash until the cheese melts. This will take about 45 minutes. Of course, the baking time depends on the size of the vegetables. In my case, the squash was 5-6 cm. It is clear that such little ones will bake faster. Large squash will be more difficult to bake (they have a thick skin); they can be pre-boiled until half cooked.

Delicious squash dish!

Squash stuffed according to this recipe has a pleasant taste and looks great on the plate. They can be topped with a sauce made from sour cream and tomato sauce (take equal parts of sour cream and tomato and mix).

Cooking squash in pictures

Ingredients of the squash dish Cutting garlic and onions into the filling Fry the onions
Slicing a tomato for the filling Instead of ham or brisket, you can take minced meat and mix it with the rice filling. It is not necessary to fry the minced meat. Filling
Squash Cut the squash in half. Trim the edge with this - cut flat at the bottom on both sides. Remove the core of the squash with a spoon.
Edible dishes made from squash Ready-made squash plates, filling and cheese for sprinkling Squash with filling
Sprinkle stuffed squash with cheese Baked squash Stuffed squash