Stuffed squash

Stuffed squash is a delicious main dish. Stuffed squash is a seasonal dish, it is good to cook it from young, juicy fruits. The flesh of the squash is much denser than that of the squash, even though they are the closest relatives!

naniki

The author of the recipe

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Composition / ingredients

servings:

Patisson

Pork

100

Hard cheese

Salt

to taste

Ground black pepper

to taste

Vegetable oil

Sour cream

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 33 % 7 g

Fats 52 % 11 g

Carbohydrates 14 % 3 g

135 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 1 h

Step 1:
To prepare stuffed patissons, take the following products: fresh patissons, medium-sized - 10-12 cm in diameter, they are not overgrown yet, but they are not babies either: the most convenient size for portion stuffing. Add meat here (you can make minced meat based on cereals, vegetables, etc.), grated hard cheese, onions, salt and ground black pepper, sour cream.
Step 2:
Meat - in this case, pork - pass through a meat grinder with a large grate or chop it into small cubes with a sharp knife.
Step 3:
Grate the hard cheese on a coarse grater and add it to the meat, send the finely chopped onion there, salt, pepper with black pepper or a mixture of peppers from the mill. Mix the minced meat well until smooth.
Step 4:
Wash the patissons well with a sponge, dry them with a kitchen towel. Cut each squash across the middle line to get two "flowers" - take out the seed box with a teaspoon, the seeds at this age have not yet been fed, this pulp can be added to the stuffing, you can simply remove it.
Step 5:
In the recesses in the patissons, put the minced meat with a slide, seal it well. Grease the baking dish with oil and lay out the stuffed patissons. Cover the mold with a suitable lid or tighten with foil. Place in the oven, preheated to 200 degrees for half an hour.
Step 6:
After half an hour, take out the form with the patissons, remove the foil or lid and lubricate the patissons with minced meat abundantly with sour cream. Send it back to the oven, now without foil. Bake until desired browning.
Step 7:
Ready-made stuffed patissons are served hot, sprinkled with any greens. It's very tasty! Bon appetit!

Stuffed squash according to the proposed recipe is an excellent second course, which is a delicious juicy cutlet with a vegetable side dish. Minced meat keeps its shape due to the bundle created by grated cheese, which melts and creates a homogeneous texture, sour cream adds juiciness to baked squash.

Keep in mind that everyone's ovens are different. The temperature and cooking time may differ from those specified in the recipe. To make any baked dish successful, use useful information about the features of ovens !

Any cheese is suitable for this dish — hard, semi-hard, soft, like mozzarella. The main thing is that it is tasty, high-quality, without milk fat substitutes and melts well.

Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, always add spices, spices and seasonings, focusing on your taste! If you put some of the seasonings for the first time, then keep in mind that there are spices that it is especially important not to shift (for example, chili pepper).