Squash can be cooked in different ways - boil, stew, bake, pickle, pickle. In any case, it turns out delicious and appetizing. Due to the fact that squash is vegetables with a hard peel and rather bland pulp, it is very convenient to stuff them. Almost any filling is suitable - meat, mushrooms, cereals, vegetables. But the squash itself is better to select small or medium-sized - this way the finished dish will look more attractive, and it is much more convenient to eat it - in one squash-pot there is one portion of the treat. Plus, small vegetables will cook much more quickly and evenly.
Squash stuffed with minced meat, baked in the oven
Squash with minced meat is not at all difficult to cook, and the dish will turn out to be tasty, satisfying, healthy. And the original edible pots will appeal to all members of your family. Such an easy-to-prepare dish may well take its rightful place on the festive table.
To prepare an unusual dish, you will need:
- Minced meat - 350-300 gr;
- Patissons - 4 pcs;
- Chicken medium egg;
- Vegetable oil for greasing the baking sheet;
- Sour cream to taste;
- Water;
- Spices and salt.
How to cook:
First, wash the vegetables by cutting off a thin layer from the bottom and top of the squash. From below it will be a kind of bottom, and the top plate will serve as a lid.
Using a teaspoon, remove the pulp from the squash so that you get an empty pot. Do not throw away the pulp - it will come in handy. Grind it with a knife or blender in a separate bowl.
Combine the chopped pulp with the minced meat, add the egg, salt, season to taste and mix thoroughly.
Fill the squash pots with the filling.
For baking, take a metal baking sheet with high sides or a dish with a lid designed for the oven. Lubricate the mold with odorless vegetable oil, lay the finished improvised pots on the lower cuts. Cover each vegetable with lids. Pour in a couple of tablespoons of water and cover the dish with a lid or piece of foil.
Stew the dish at a temperature of 170-180 degrees for 35-45 minutes - the time depends on the size of the squash. For the first half hour, the dish is baked under the lid, and then without it. Transfer the finished dish to plates and serve as a separate dish, seasoned with sour cream.
Garnish for squash is not required. But you can serve them greens, bread, tomato sauce if desired, and spicy is more suitable.
Minced meat can be from any meat - pork, beef, turkey and chicken. Mixed is also acceptable.
Grated hard cheese can replace the lids.
You can cook stuffed squash with any other fillings. Each time you change the filler, you can cook a completely different dish. So, squash with minced meat comes out very tasty:
- From mushrooms mixed with minced meat;
- Minced chicken with toasted carrots and onions;
- Minced meat and rice cereal cooked until half cooked;
- Minced meat and vegetables of any kind to your taste;
- Mushrooms with stewed carrots and onions;
- Mushrooms with boiled rice;
- Fried mushrooms, chicken liver (turkey is suitable), onions and tomatoes.
Do not be afraid to experiment with fillers, in any case, you will get a very complete tasty dish.
Oven baked squash stuffed with chicken, vegetables and cheese
This recipe turns out a very juicy, tasty, and most importantly, a very easy-to-prepare second dish. A standard set of commonly available products - chicken, seasonal vegetables and cheese - and the result is a fragrant juicy filling, appetizingly stretching cheese and soft and tender squash pulp. Such a dish will definitely become a favorite on your table. This dish is so attractive that it can even be served to guests. Pots with a pleasant surprise will pleasantly surprise them.
To prepare two servings of a pleasant surprise, you will need:
- Patissons - 2 pcs;
- Chicken breast - 400 gr;
- Russian cheese - 250 gr;
- Bulb onion - 150 gr;
- Tomatoes - 150 gr;
- Carrots - 100 gr;
- Vegetable oil - 50 ml;
- Parsley;
- Dried garlic - 1 tsp;
- Salt - 2 tsp;
- A pinch of pepper.
How to cook:
First, prepare the squash. The fruits should be medium in size, they should fit a sufficient amount of minced meat. A couple of vegetables should weigh about a kilogram. Their skin should be quite dense - when baked, it will become softer and more usable. Rinse them thoroughly and cut off the top to create a cap.
Then use a small spoon to remove the pulp. The inside, which is with the seeds, must be thrown away, and the pulp from the walls will be useful for the filling. The thickness of the remaining walls depends on your desire, the main thing is not to overdo it - try not to make holes in the peel. Do the same for the second pot vegetable.
Next, you need to soften the squash. This can be done using the oven, steamed or in water. The latter is tastier. To do this, pour water into a spacious bowl, add salt (1, 5 tsp salt) and bring it to a boil. Dip the squash in boiling water and cook until half cooked over medium heat. The cooking time depends on the density of the vegetable.
While the fruits are boiling, prepare the filling. Peel the onions, carrots and cut them into small cubes. You can grate the carrots. Pour some sunflower oil (deodorized) into a skillet, heat it up and lay out the vegetables. Fry, stirring occasionally, until lightly blush.
Cut the chicken into large enough pieces, it is best to take chicken fillet, without bones and skin. You can also grind it into smaller cubes - it all depends on your desire. When the onions and carrots are fried, add the breast pieces to them, without reducing the heat.
Add heat and, uncovered, fry everything together until the chicken is white. This method of cooking retains more juice in the chicken. You do not need to fry too long - three to four minutes is enough. Unplug the stove and leave the vegetables and meat to cool.
At this time, finely chop the greens, and cut the large tomato into cubes. If the skin is thin and delicate, then it is not necessary to remove it. but remove the liquid seed part - the filling should not contain too much moisture. Cut 200 grams of cheese into small cubes. Any hard or semi-hard variety of your favorite cheese will do.
Add tomatoes, herbs and cheese to the cooled filling. Season with salt and pepper to taste. Add garlic - if you use fresh, the dish will turn out to be more spicy, and if in powder, the taste of the dish will be more delicate. Mix everything and try to see if there is enough salt and spices. The filling is ready!
Check the squash - their flesh should be tender and easily pierced with a fork. Put the filling tightly in each pot and cover the fruits with lids.
Wrap each stuffed squash well in foil, place on a baking sheet or in a baking dish. Preheat the oven to 200 degrees and place the fruits there, preferably on a medium level. The cooking time is about 30-35 minutes - it depends on the degree of maturity and size of the vegetables, because the filling is already ready.
After half an hour, you can check the readiness of the dish - it should already be ready.
Remove the caps and sprinkle with the remaining grated cheese. Then, leaving the pots open, bake them for another quarter of an hour. If you like a crispy crust, then you can bake the squash under the grill.
Ready-made stuffed squash should be served hot with any sauces of your choice. It is also wonderful cold as a snack. The filling turns out to be juicy and aromatic, and the dish itself is very attractive and satisfying.
Squash stuffed with mushrooms and rice
You will need:
- Patissons - 2 pcs;
- Champignons - 300 gr;
- Rice - 0.5 tbsp;
- Large onion;
- Butter - 50 gr;
- Vegetable oil - 3 tablespoons;
- Salt, pepper, other spices.
How to cook:
Wash the fruits, cut off the caps from them. Remove the pulp, easiest to do this with a teaspoon. You should get pretty deep indentations.
In a large bowl, bring the water to a boil, add salt and add the squash. Boil them for about five minutes.
Boil the rice until half cooked - it should remain slightly firm.
Peel, cut and fry the onion.
Cut the champignons into slices and place them on the onion. Fry until tender, salt, season until tender.
Stir the rice and onion-mushroom mixture. Fill each squash halfway with the mixture.
In each "pot" put a piece of butter, and on top of another mushroom mass. Cover with a lid.
Preheat the oven to 200 degrees. Line a baking sheet with foil and place the stuffed squash. You need to bake for about forty minutes.
The dish is served with vegetable salad.
Squash with buckwheat and cheese filling
This option for cooking stuffed squash is one of the simplest and most affordable. Despite the budget, the dish turns out to be very tasty and unusually beautiful - bright yellow fruits filled with an unusual aromatic filling - it turns out very appetizing.
To prepare this festive dish, you will need:
- Medium-sized squash - 2 pcs;
- Buckwheat - 0.5 tbsp;
- Dill - a bunch;
- Hard cheese - 150 gr;
- Butter - 40 gr;
- Salt and pepper.
First rinse, sort out the buckwheat and set it to boil. Don't forget to salt to taste.
Prepare the squash - rinse them and remove the caps. Using a teaspoon, cut out the pulp.
Place the squash in a saucepan of boiling salted water and boil for five minutes.
Grate the cheese and finely chop the dill.
Cool the finished buckwheat and mix with cheese and dill. Season a little with pepper to taste.
Fill the fruits with half-cooked filling, put a small piece of butter on top and fill to the top with buckwheat minced meat. Cover with a lid.
Cover the baking sheet with foil and arrange the squash. They need to be cooked for half an hour at a temperature of 200 degrees. After this time, remove the fruits from the oven, sprinkle with grated cheese and send them back to the oven for ten minutes. When the cheese is melted, the cheese juicy squash will be completely cooked.
Squash stuffed with vegetables
This is an ideal dish for the summer heat - it is light and at the same time filling, rich in vitamins and low in calories. For the preparation of this dish, any other seasonal vegetables are suitable, and not only those indicated in the recipe.
To prepare this summer meal you will need:
- Patissons - 2 pcs (based on one per person);
- Eggplant;
- Carrot;
- Bulbs - 2 pcs;
- Sweet Bulgarian pepper - 1 pc;
- Tomato - 1 pc;
- Garlic - 1 clove;
- Granulated sugar - 1 tsp;
- Basil, parsley;
- Vegetable oil for frying.
How to cook:
First, prepare minced meat from vegetables. Chop the onions finely. Cut sweet pepper into small cubes, do the same with eggplant and carrots.
Cut the tomato and garlic into thin slices. Fry all vegetables in deodorized sunflower oil until half cooked. Add a little sugar and salt. Fresh herbs will not hurt either.
Next, in the squash, you need to cut off the top cover, carefully cut out the middle. It is convenient to do this with a teaspoon or a small knife.
Stuff the minced vegetables with a large spoon. Place in an oven preheated to 200 degrees for half an hour.
Garnish with fresh chopped herbs and a couple of spoons of mayonnaise before serving.
Stuffed squash baked in the oven
The delicate taste of squash gives this dish a special sophistication.
For cooking you will need:
- Patissons - 6 pcs;
- Minced meat - 0.5 kg;
- A tomato;
- Onion;
- Sweet pepper - 2 pcs;
- Garlic - 6 cloves;
- Celery - 150 gr;
- Sunflower oil - 100 ml;
- Red wine - 70 ml;
- Water - 100 ml;
- Salt, pepper, spices, herbs.
How to cook:
Rinse the vegetables thoroughly, dry. Cut off the top lid of the squash, the stalk can be left - it will give the dish a special zest. Use a spoon to scoop the pulp out of the fruit. Cut the peppers, tomato, dook and celery into 1 x 1 cm cubes.
Prepare minced meat in a separate bowl (it can be from any meat). Season with salt and season to taste, stir.
Pour half of the vegetable oil into a preheated frying pan, fry the chopped onion. Add celery and peppers, simmer a little. At the end of stewing, add tomato, garlic, salt and pepper. Put out a few more minutes.
In the second skillet, fry the minced meat in the remaining oil until half cooked. Pour wine into it and simmer a little.
Combine vegetables with minced meat. The filling for the squash is ready - you can start stuffing. Put the mixture inside the fruit and cover with cut caps.
Place the blanks on a baking sheet with a little water and put them in an oven preheated to 180 degrees. The dish will be ready after about 30-50 minutes. Check them periodically with a fork - if the squash has become soft, then you can serve them to the table.
