Stuffed squash in the oven with minced meat

To prepare this dish, you need to take young medium-sized patissons in the amount of 6 pieces.

All vegetables are well washed, dried, cut off the lid of the squash and remove the seeds with a spoon. It is better to leave the peduncle - so the patissons look much more aesthetically pleasing when cooked. Sweet peppers, tomatoes, celery and onions are cut into small cubes (about 1 cm).

Prepare minced meat in a separate bowl (it can be any): salt, add black pepper, mix well.

Heat up the frying pan and fry the onion in half of the vegetable oil, add celery and sweet peppers, fry a little more. At the end of frying, add tomatoes and finely chopped garlic to the pan, as well as salt and favorite spices. Simmer for a few minutes.

In another frying pan, fry the minced meat in the remaining vegetable oil until half cooked. Pour 70 g of dry red wine into it, simmer for a few minutes.

Mix stewed vegetables and minced meat. Now you can stuff the squash: put a mixture of vegetables and minced meat inside them and cover with lids. We put the prepared squash on a baking sheet, pour a little boiled water and send it to bake in the oven for 30-50 minutes at a temperature of 180 degrees. As soon as the squash has become soft (check with a fork), they can be taken out of the oven and served on the table, garnished with herbs.

Such a yummy thing turned out. Bon appetit!