Stuffed pumpkin
A brightly colored pumpkin stuffed with chicken and spicy enchilada sauce and baked under a generous layer of cheese
Ingredients
| round pumpkin (800 g) 1 pc |
| chicken breast 400 g |
| onion 80 g |
| garlic 1 clove |
| grated hard cheese 200 g |
| olive oil 30 ml |
| TO TASTE: |
| salt |
| black pepper |
| chimichurri spice mix |
| ENCHILADA SOUCE: |
| chopped pelatti tomatoes 400 g |
| sweet pepper 80 g |
| onions 60 g |
| garlic 6 cloves |
| chicken broth 150 ml |
| flour 1 tbsp. |
| olive oil 30 ml |
| TO TASTE: |
| salt |
| black pepper |
| red pepper |
| ground zira |
Instructions
Step 1
Cut the pumpkin horizontally in half, remove the center and pulp, leaving thin walls.
Step 2
For the sauce, chop the pepper, onion, garlic and, if desired, the pumpkin flesh. Fry in the oil. Season with salt and spices.
Step 3
Pour in the flour and stir. Add the broth and tomato pelatti and cook the sauce over medium-high heat for 8-10 minutes. Then blend with a blender.
Step 4
Slice chicken, fry in oil. Add chopped onion and garlic. Fry until browned. Season with salt and spices. Then combine the meat with the sauce and stew for 5 minutes.
Step 5
Stuff the pumpkin with chicken in sauce, sprinkle with cheese and bake at 220 degrees for 12 minutes. Bon appetit.
Optionally, while the stuffing is cooking, you can put the pumpkin halves in the oven and bake at 180 degrees, but no more than 20-25 minutes.
